Crispy Tofu Chicken Parm (Printable Version)

Golden Asiago-crusted tofu baked with marinara and melted mozzarella for a savory vegetarian main dish.

# What You Need:

→ Tofu

01 - 2 (16 oz) blocks 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
14 - Fresh basil leaves for garnish

# How To Make:

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

# Cooking Tips:

01 -
  • The Asiago crust stays impossibly crispy even under all that sauce and cheese, which honestly shocked me the first time it worked.
  • It converts non-vegetarians faster than explaining why tofu deserves a second chance.
02 -
  • If your tofu isn't adequately pressed, the crust won't crisp no matter how skilled you are, so resist the urge to skip or rush this step.
  • Frying at medium heat instead of high prevents the breading from burning before the tofu heats through, which I learned the hard way and now never forget.
03 -
  • Make the breaded tofu cutlets ahead of time and refrigerate them on a parchment-lined tray before frying, which saves stress on cooking day and actually helps the coating adhere better.
  • If you accidentally break a slice while breading, don't throw it away—bake the pieces as tofu croutons and scatter them over a salad instead.
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