Vegan Tofu Parmesan
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
This Vegan Tofu Parmesan is full of flavor and so easy to make!
  • 1 block extra-firm tofu, drained and pressed*
  • ½ cup all-purpose flour
  • ½ cup soy milk
  • ¼ cup cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder (or sub another teaspoon garlic powder)
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup panko breadcrumbs
  • ¼ cup olive oil
  1. Place the flour on a plate or shallow dish.
  2. Pour the soy milk into a separate shallow dish.
  3. In a blender or food processor, pulse the cashews, yeast, basil, oregano, garlic powder, onion powder, salt, and pepper until it is fine and flaky, taking care not to over-process.
  4. Add the panko and pulse 1-2 times to incorporate it.
  5. Pour the mixture onto a third plate or shallow dish.
  6. Make two cross-section cuts through the middle of the tofu cutting it into three rectangles. Then cut each at a diagonal so you have six triangle-shaped pieces. Pat them dry.
  7. Heat the olive oil in a frying pan over medium.
  8. Dredge the tofu in the flour, coating all sides, and shaking off any excess.
  9. Next, the dip tofu into the soy milk, shaking off excess milk.
  10. Lastly, the dip tofu into the panko mixture, coating all sides.
  11. Repeat with each slice.
  12. Fry the tofu for about 2-3 minutes per side until golden and crispy. Remove from pan and place on a paper towel to soak up any excess oil.**
  13. Serve immediately with pasta and marinara sauce.
*I recommend pressing for as long as possible (12-24 hours) to get tofu fillets that are as dense as chicken (if that's your jam). It still works, though, if you just give it a 20-30 minute press.
**You could also bake the tofu, but it won't be as crispy. To bake, spray breaded tofu with olive oil and bake at 400°F for 20-25 minutes, flipping halfway through.
Recipe by Whitney E. RD at