Crispy Tofu Chicken Parm Bakes (Printable)

Golden Asiago-crusted tofu with marinara and melted mozzarella for a satisfying Italian-inspired meal.

# What you'll need:

→ Tofu

01 - 2 blocks (16 oz each) extra-firm tofu, pressed and sliced into ½-inch thick cutlets

→ Breading

02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Asiago cheese
06 - 1 teaspoon dried oregano
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons olive oil for frying

→ Sauce and Topping

11 - 2 cups marinara sauce
12 - 1½ cups shredded mozzarella cheese
13 - ¼ cup grated Parmesan cheese
14 - Fresh basil leaves for garnish

# Method:

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 ½-inch thick cutlets.
02 - Arrange three shallow bowls with flour in the first bowl, beaten eggs in the second bowl, and a mixture of panko, Asiago, oregano, garlic powder, salt, and pepper in the third bowl.
03 - Dredge each tofu slice in flour, dip into beaten eggs, then coat thoroughly with the panko-Asiago mixture, pressing gently to adhere.
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 to 3 minutes per side. Transfer to the prepared baking sheet.
05 - Spoon marinara sauce over each tofu cutlet. Top evenly with mozzarella cheese and a sprinkle of Parmesan cheese.
06 - Bake for 15 to 18 minutes, until cheese is melted and bubbly.
07 - Garnish with fresh basil leaves and serve hot.

# Expert Advice:

01 -
  • The breading gets impossibly crispy while the inside stays tender, like you've unlocked some secret kitchen cheat code.
  • It feeds four people heartily without anyone noticing they're eating tofu, which is honestly the best compliment you can get.
02 -
  • Under-pressed tofu is the number one reason this dish doesn't work—it will steam itself into submission rather than fry crispy, and no amount of heat fixes it.
  • Don't skip the pan-frying step thinking you can just bake everything from the start; that's where the textural magic happens, the crispy exterior that makes people forget what they're eating.
03 -
  • Make your tofu pressing setup the night before—wrap and weight the blocks in the fridge so you're just slicing when you're ready to cook, saving precious time without sacrificing texture.
  • If your pan seems like it's smoking too much during frying, that's your cue to lower the heat slightly; a gentle sizzle beats an aggressive burn every single time.
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