Crispy Tofu Chicken Parm Bakes (Printable version)

Crispy breaded tofu cutlets with Asiago cheese, topped with marinara and melted mozzarella for a satisfying Italian-American main dish.

# What You Need:

→ Tofu

01 - 2 blocks (16 oz each) extra-firm tofu, pressed and sliced into 1/2-inch thick cutlets

→ Breading

02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Asiago cheese
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons olive oil for frying

→ Sauce & Topping

11 - 2 cups marinara sauce
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese, optional
14 - Fresh basil leaves for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Press tofu blocks for at least 20 minutes to remove excess moisture. Slice into 1/2-inch thick cutlets.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Asiago, oregano, garlic powder, salt, and pepper.
04 - Dredge each tofu slice in flour, dip into beaten eggs, then coat thoroughly with the panko-Asiago mixture.
05 - Heat olive oil in a large skillet over medium heat. Fry tofu cutlets in batches until golden brown and crispy on both sides, about 2-3 minutes per side. Transfer to the prepared baking sheet.
06 - Spoon marinara sauce over each tofu cutlet. Top evenly with mozzarella and a sprinkle of Parmesan if using.
07 - Bake for 15-18 minutes, until cheese is melted and bubbly.
08 - Garnish with fresh basil and serve hot.

# Expert Advice:

01 -
  • It tastes authentically indulgent without the meat, so no one at the table feels like they're missing out.
  • The Asiago crust stays crispy even under melted cheese, which is the whole dream of this dish.
  • Prep and cook happen in under an hour, making it perfect for weeknight dinners when you want something that feels fancy.
02 -
  • Pressing the tofu is non-negotiable—I learned this by making soggy batch number one, and it changed everything about how this dish turned out.
  • The frying step isn't optional; it's what creates the crispy exterior that makes this feel like real chicken parm instead of just melted cheese on soft tofu.
03 -
  • Make sure your oven is fully preheated to 400°F before you even start breading; those 15-18 minutes of bake time work best with consistent, intense heat.
  • If you're cooking for a crowd, bread all your tofu cutlets ahead of time and refrigerate them for an hour—this actually helps the coating adhere better and fry crispier.
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