Crispy Tofu Chicken Parm (Printable)

Asiago-crusted tofu baked with marinara and mozzarella for a hearty vegetarian twist.

# 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
14 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 400°F (200°C). 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 -
  • The tofu gets genuinely crispy on the outside while staying tender within, nothing soggy or rubbery about it.
  • You get that nostalgic chicken parm comfort without anyone knowing the secret ingredient.
  • It comes together in under an hour, making weeknight dinners feel restaurant-worthy.
02 -
  • Pressing the tofu really is the secret; skip it or rush it and you'll end up with soggy results that taste steamed instead of fried.
  • Don't flip the tofu more than once per side in the pan; let it get a real crust before you move it, or it breaks apart and the breading peels away.
03 -
  • Make the tofu cutlets the morning of and keep them wrapped in the fridge; they'll hold their shape better when you're ready to bread and fry.
  • If your mozzarella isn't melting properly in the oven, cover the baking sheet with foil for the first 10 minutes so everything heats through evenly before the cheese browns.
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