Home Simple Vegan Plant-Based Recipes Vegan Tofu Parmesan Bake (Parmigiana)

Vegan Tofu Parmesan Bake (Parmigiana)

a serving of tofu bake with spinach, cheese and marinara sauce

Vegan Tofu Parmesan Bake (Parmigiana)

This Tofu Parmesan Bake layers pressed tofu with spinach, herbs, vegan cheese, and marinara sauce for the perfect comfort food Parmigiana dinner. Nutfree. Gluten-free option.

a serving of tofu bake with spinach, cheese and marinara sauce

We’re in peak comfort food season. Now, comfort food is a little bit different for everyone and it depends on what cuisines you grew up eating. For many of us, comfort food definitely includes carbs – think Mac and Cheese . This recipe for vegan parmesan bake proves that we don’t have to carb load to get that comfy feeling!

For this tofu bake we layer tofu with herbed spinach cheese mix, marinara sauce and breadcrumbs. Because of the layering aspect we could call this a tofu lasagna but it does not contain any pasta. You could think of the tofu as a substitute for lasagna pasta though. The thicker tofu reminds me more of an eggplant parmigiana hence tofu Parmesan!

a baking dish with tofu parmigiana bake with spinach, cheese and marinara sauce

You can make this with homemade marinara sauce or with storebought marinara. To make marinara from scratch see my eggplant Parmesan recipe. 
You can also bake the tofu brushed in olive oil for 15 mins before using for a golden and firmer tofu.

This recipe came about when I was just looking at what we had in the fridge. It uses easy ingredients and is flexible. The flavors depend on a good marinara or pasta sauce and vegan cheese shreds. I usually use a mix of 2 vegan mozzarella brands. Some have better flavor and some have better texture and together they give a fabulous result.

why you’ll love this tofu parmigiana!

  • it takes just minutes to put together
  • it’s super delicious way to try tofu
  • It is nutfree. It can be made gluten-free by omitting the breadcrumb on top or using gf breadcrumbs
  • my very picky niece loved it!

a serving of tofu bake with spinach, marinara sauce and breadcrumbs

More Vegan Casserole dishes

Tex Mex Rice Casserole

Peanut Butter Noodle Casserole Vegan

Jalapeno Chili Cornbread Casserole

Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

Baked Lentil Curry casserole

Print Recipe

Tofu Parmesan Bake

This Tofu Parmesan Bake has layers of pressed tofu with spinach, cheese and marinara sauce for the perfect comfort food dinner. Vegan Parmigiana Nutfree. Gluten-free option

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main

Cuisine: American, Italian

Keyword: tofu lasagna

Servings: 4

Calories: 250kcal

Author: Vegan Richa

Ingredients

  • 14 ounces of firm or extra firm tofu pressed for at least 15 minutes and then sliced into 1/8 inch slices
  • 2 teaspoons olive oil for greasing the dish
  • 10-14 ounces of marinara sauce or pasta sauce or pizza sauce, thin out the sauce with 1-2 tablespoon or so water if its too thick

For the spinach cheese filling:

  • 6 to 8 ounces of frozen spinach, thawed and lightly pressed to remove excess moisture
  • 1 cup vegan cheese shreds. I use mozzarella cheese and usually use a mix of 2 brand such as violife , Chao original mix, daiya
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the topping:

  • 1/4 cup bread crumbs use gluten-free breadcrumbs if needed or coarsely crushed oats
  • 1 teaspoon olive oil
  • Pepper flakes and fresh basil torn into small pieces for garnish

Instructions

  • Press and slice the tofu if you haven’t already and set aside.

  • Make the spinach cheese filling by mixing all of the ingredients that are listed under filling until mixed well.

  • Start layering your parmesan bake. Use a small baking dish because this makes a small serving. I used a 9×7-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly. then top it with tofu slices.

  • Top the tofu with more pasta sauce then add a third or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.

  • I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer, add some of the leftover pasta sauce in small spoonfuls all over. Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F(220c) for 25 minutes or until the top is starting to get golden and is bubbly.

  • Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve. Serve with warm garlic bread or over spaghetti.

  • Store refrigerated for upto 3 days. Freeze for upto a month

Notes

To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs or coarsely crushed oats
Vegan cheese substitute: Use my vegan mozzarella. 
Oilfree: omit the oil. 
Soyfree: make my Eggplant Parmigiana . Homemade marinara recipe is also on the eggplant parm post. 
 

Nutrition

Nutrition Facts

Tofu Parmesan Bake

Amount Per Serving

Calories 250
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 687mg30%

Potassium 490mg14%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 3g3%

Protein 13g26%

Vitamin A 4387IU88%

Vitamin C 17mg21%

Calcium 224mg22%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

a serving of tofu parmesan bake on a blue plate with breadcrumb topping

Ingredients:

  • for this recipe, we need firm or extra firm tofu, pressed for at least 15 minutes and then sliced into 1/8 inch slices
  • we layer the tofu with marinara sauce or pasta sauce. Homemade is always best but storebought also does the job
  • for the filling, we mix thawed frozen spinach with vegan mozzarella cheese shreds, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and black pepper..
  • for the perfect crispy topping, we sprinkle some bread crumbs drizzled with a teaspoon of olive oil on top
  • pepper flakes and fresh basil torn into small pieces for garnish

Tips:

  • for the cheese, I use mozzarella cheese and usually use a mix of 2 brands (Violife and Chao original mix)
  • You can also use my vegan mozzarella
  • to make this gluten free just omit the breadcrumb topping or use gluten-free breadcrumbs
  • for the best taste, use a really good olive oil and homemade marinara sauce
  • some toasted pine nuts on top would be a great addition

How to make Vegan Tofu Parmesan Bake

ingredients for tofu parmesan bake

Press and slice the tofu if you haven’t already and set aside.

Make the cheese spinach filling by mixing all of the ingredients that are listed under filling until mixed well.

cheese being mixed with spinach herbs and spices

grated vegan cheese, spinach and seasonings in a glass bowl

olive oil being spread in a small casserole dish

olive oil and marinara sauce in a small casserole dish

Start layering your parmesan bake. Use a small baking dish because this makes a serving for 2. I used a 9×7-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly then top it with tofu slices.

tofu slices in olive oil and marinara sauce in a small casserole dish

Top the tofu with more pasta sauce then add 1/3 or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.

slabs of pressed tofu layered with marinara sauce and olive oil in a casserole dish

tofu and marinara sauce being topped with spinach and grated cheese

 

tofu parmesan bake being layered in a casserole dish

tofu lasagna being assembled in a white casserole dish

I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer, drop the leftover pasta sauce in small spoonfuls all over.

tofu lasagna ready to bake

Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F (220 C)for 25 minutes or until the top is starting to get golden and is bubbly.

assembled tofu parmesan bake ready for the oven

Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve.

To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs.

freshly baked tofu lasagna on a wooden board

a serving of tofu parmesan bake on a plate

Storage:

Store refrigerated in a closed container or baking dish covered with foil for upto 3 days.
Freeze for upto a month

 

 

Vegan Tofu Parmesan Bake (Parmigiana)

Vegan Tofu Parmesan Bake (Parmigiana) | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Tofu Parmesan Bake (Parmigiana)

Vegan Tofu Parmesan Bake (Parmigiana)

a serving of tofu bake with spinach, cheese and marinara sauce

Vegan Tofu Parmesan Bake (Parmigiana)

This Tofu Parmesan Bake layers pressed tofu with spinach, herbs, vegan cheese, and marinara sauce for the perfect comfort food Parmigiana dinner. Nutfree. Gluten-free option.

a serving of tofu bake with spinach, cheese and marinara sauce

We’re in peak comfort food season. Now, comfort food is a little bit different for everyone and it depends on what cuisines you grew up eating. For many of us, comfort food definitely includes carbs – think Mac and Cheese . This recipe for vegan parmesan bake proves that we don’t have to carb load to get that comfy feeling!

For this tofu bake we layer tofu with herbed spinach cheese mix, marinara sauce and breadcrumbs. Because of the layering aspect we could call this a tofu lasagna but it does not contain any pasta. You could think of the tofu as a substitute for lasagna pasta though. The thicker tofu reminds me more of an eggplant parmigiana hence tofu Parmesan!

a baking dish with tofu parmigiana bake with spinach, cheese and marinara sauce

You can make this with homemade marinara sauce or with storebought marinara. To make marinara from scratch see my eggplant Parmesan recipe. 
You can also bake the tofu brushed in olive oil for 15 mins before using for a golden and firmer tofu.

This recipe came about when I was just looking at what we had in the fridge. It uses easy ingredients and is flexible. The flavors depend on a good marinara or pasta sauce and vegan cheese shreds. I usually use a mix of 2 vegan mozzarella brands. Some have better flavor and some have better texture and together they give a fabulous result.

why you’ll love this tofu parmigiana!

  • it takes just minutes to put together
  • it’s super delicious way to try tofu
  • It is nutfree. It can be made gluten-free by omitting the breadcrumb on top or using gf breadcrumbs
  • my very picky niece loved it!

a serving of tofu bake with spinach, marinara sauce and breadcrumbs

More Vegan Casserole dishes

Tex Mex Rice Casserole

Peanut Butter Noodle Casserole Vegan

Jalapeno Chili Cornbread Casserole

Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

Baked Lentil Curry casserole

Print Recipe

Tofu Parmesan Bake

This Tofu Parmesan Bake has layers of pressed tofu with spinach, cheese and marinara sauce for the perfect comfort food dinner. Vegan Parmigiana Nutfree. Gluten-free option

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main

Cuisine: American, Italian

Keyword: tofu lasagna

Servings: 4

Calories: 250kcal

Author: Vegan Richa

Ingredients

  • 14 ounces of firm or extra firm tofu pressed for at least 15 minutes and then sliced into 1/8 inch slices
  • 2 teaspoons olive oil for greasing the dish
  • 10-14 ounces of marinara sauce or pasta sauce or pizza sauce, thin out the sauce with 1-2 tablespoon or so water if its too thick

For the spinach cheese filling:

  • 6 to 8 ounces of frozen spinach, thawed and lightly pressed to remove excess moisture
  • 1 cup vegan cheese shreds. I use mozzarella cheese and usually use a mix of 2 brand such as violife , Chao original mix, daiya
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the topping:

  • 1/4 cup bread crumbs use gluten-free breadcrumbs if needed or coarsely crushed oats
  • 1 teaspoon olive oil
  • Pepper flakes and fresh basil torn into small pieces for garnish

Instructions

  • Press and slice the tofu if you haven’t already and set aside.

  • Make the spinach cheese filling by mixing all of the ingredients that are listed under filling until mixed well.

  • Start layering your parmesan bake. Use a small baking dish because this makes a small serving. I used a 9×7-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly. then top it with tofu slices.

  • Top the tofu with more pasta sauce then add a third or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.

  • I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer, add some of the leftover pasta sauce in small spoonfuls all over. Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F(220c) for 25 minutes or until the top is starting to get golden and is bubbly.

  • Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve. Serve with warm garlic bread or over spaghetti.

  • Store refrigerated for upto 3 days. Freeze for upto a month

Notes

To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs or coarsely crushed oats
Vegan cheese substitute: Use my vegan mozzarella. 
Oilfree: omit the oil. 
Soyfree: make my Eggplant Parmigiana . Homemade marinara recipe is also on the eggplant parm post. 
 

Nutrition

Nutrition Facts

Tofu Parmesan Bake

Amount Per Serving

Calories 250
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 687mg30%

Potassium 490mg14%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 3g3%

Protein 13g26%

Vitamin A 4387IU88%

Vitamin C 17mg21%

Calcium 224mg22%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

a serving of tofu parmesan bake on a blue plate with breadcrumb topping

Ingredients:

  • for this recipe, we need firm or extra firm tofu, pressed for at least 15 minutes and then sliced into 1/8 inch slices
  • we layer the tofu with marinara sauce or pasta sauce. Homemade is always best but storebought also does the job
  • for the filling, we mix thawed frozen spinach with vegan mozzarella cheese shreds, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and black pepper..
  • for the perfect crispy topping, we sprinkle some bread crumbs drizzled with a teaspoon of olive oil on top
  • pepper flakes and fresh basil torn into small pieces for garnish

Tips:

  • for the cheese, I use mozzarella cheese and usually use a mix of 2 brands (Violife and Chao original mix)
  • You can also use my vegan mozzarella
  • to make this gluten free just omit the breadcrumb topping or use gluten-free breadcrumbs
  • for the best taste, use a really good olive oil and homemade marinara sauce
  • some toasted pine nuts on top would be a great addition

How to make Vegan Tofu Parmesan Bake

ingredients for tofu parmesan bake

Press and slice the tofu if you haven’t already and set aside.

Make the cheese spinach filling by mixing all of the ingredients that are listed under filling until mixed well.

cheese being mixed with spinach herbs and spices

grated vegan cheese, spinach and seasonings in a glass bowl

olive oil being spread in a small casserole dish

olive oil and marinara sauce in a small casserole dish

Start layering your parmesan bake. Use a small baking dish because this makes a serving for 2. I used a 9×7-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly then top it with tofu slices.

tofu slices in olive oil and marinara sauce in a small casserole dish

Top the tofu with more pasta sauce then add 1/3 or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.

slabs of pressed tofu layered with marinara sauce and olive oil in a casserole dish

tofu and marinara sauce being topped with spinach and grated cheese

 

tofu parmesan bake being layered in a casserole dish

tofu lasagna being assembled in a white casserole dish

I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer, drop the leftover pasta sauce in small spoonfuls all over.

tofu lasagna ready to bake

Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F (220 C)for 25 minutes or until the top is starting to get golden and is bubbly.

assembled tofu parmesan bake ready for the oven

Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve.

To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs.

freshly baked tofu lasagna on a wooden board

a serving of tofu parmesan bake on a plate

Storage:

Store refrigerated in a closed container or baking dish covered with foil for upto 3 days.
Freeze for upto a month

 

 

Vegan Tofu Parmesan Bake (Parmigiana)