Vegan Parmesan Herb Crusted Tofu

Cheesy, herby, crusty, yum, yum!

Vegan Parmesan herb crusted tofu is my new favorite thing. I have really been dying for a quick and easy protein that is super versatile, can be served with pasta, veggies or even alone with a squeeze of lemon on top. When I was a kid, I used to order Chicken Milanese frequently. Breaded, crunchy, with just a squeeze of lemon. I loved the simplicity of it. I would top it with peppery arugula. I was beginning to crave those flavors and textures.

So let me tell you, vegan Parmesan herb crusted tofu is better than I remembered the chicken Milanese being. It is so easy, takes no time to throw together, and so incredible with a squeeze of lemon on top or even a drizzle of balsamic vinegar. 

The crust for the tofu is made from Panko, nutritonal yeast, garlic and herbs. It tastes so cheesy and yummy. The tofu is baked, not fried, but stays crispy and crunchy for a long time. I have actually even made extra, reheated it in the oven later, and it remained crispy! 

I also, always have issues with finding things my super picky daughter will eat. She has never eaten meat before, so I am constantly on a mission to find proteins that she likes(she ends up eating a lot of veggie “chicken” nuggets). She loves tofu, but is still really picky about it. So, we had a success in our house, when she discovered vegan Parmesan herb crusted tofu, because not only do my husband and I love it, but Lenore is totally into it as well.

I bet your entire house hold will be totally into it too! What’s not to love, delicious, nutritious, and goes well with pretty much everything! 

Vegan Parmesan Herb Crusted Tofu
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Cheesy, herby, crunchy baked tofu. Easy and delicious!

Course: Main Course
Servings: 4
Author: Lauren Hartmann
  • 1 Block(15oz.) Extra firm tofu, pressed
  • 1 C. Almond milk or other non dairy milk
  • 1 tsp. Lemon juice
  • 1 C. All purpose flour
  • 2 tsp. Salt, divided
  • 1 1/2 C. Panko bread crumbs
  • 3 Tbsp. Nutritional yeast
  • 1 tsp. Garlic powder
  • 1/2 tsp. Basil, dried
  • 1/2 tsp. Oregano, dried
  • 1/4 tsp. Black pepper
  1. You need to press your tofu before you bake it. Either in a tofu press, or by placing on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better. 

  2. Preheat oven to 400 degrees. 

  3. Then, get 3 mixing bowls. In one bowl, pour the almond milk and lemon juice. Whisk to combine, it should begin to curdle and thicken a bit. 

  4. In the second bowl, add the flour and 1 tsp. of salt. Whisk to combine. 

  5. In the third bowl, add the panko, nutritional yeast, garlic, basil, oregano, the remaining 1 tsp. of salt and the pepper. Whisk to combine. 

  6. When the tofu is ready, slice it through the side, making 4 wide "steaks". 

  7. Now, spray a baking sheet with non stick spray, or rub it with olive oil. 

  8. Then, taking one tofu steak, place it in the flour mixture. Coat and shake off the excess, then place into the almond milk, coating completely, then back into the flour, then back into the almond milk, then into the panko. Coat completely with the bread crumbs and herbs. Pressing it on to the tofu if need be, and up the sides. 

  9. Place the tofu on the baking sheet and repeat with the other slices of tofu. Spray the tops of the tofu with more non stick spray, or drizzle with olive oil. 

  10. Bake at 400 degrees for 20-25 minutes. Flipping the tofu halfway through baking. Bake until golden brown and crispy. Then I like to sprinkle with a little more salt and a squeeze of lemon. Serve immediately with sides of choice!

Recipe Notes

I like to sprinkle salt on my block of tofu before I press it, it helps draw more liquid out, while seasoning it at the same time. 

Spraying the tofu with non stick spray or drizzling with oil helps brown the tofu. You can skip this step if you want, but the tofu will not get as golden brown. 


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  • Reply
    June 2, 2018 at 6:06 pm

    I was hoping to make this whole recipe, pasta included, but I can’t tell what on the pasta? It looks delicious!

    • Reply
      Lauren Hartmann
      June 2, 2018 at 7:48 pm

      I just tossed my pasta in olive oil, balsamic vinegar, nutritional yeast and Italian spices!

  • Reply
    Emily Holmes
    June 10, 2018 at 4:00 pm

    Thank you so much for another fantastic recipe! We had this over vegan pasta with marinara and some melted vegan mozarella, like chicken parm. It was fabulous. Seriously, this blog is singlehandedly keeping me on the vegan wagon, lol. My husband and I look forward to each new post and I’m finally transitioning my kids as well! Keep up the insanely delicious work!

    • Reply
      Lauren Hartmann
      June 11, 2018 at 6:57 pm

      That sounds so good. I will have to try that! You just made my day. I’m so happy you like my recipes, it feels so wonderful to hear that!

  • Reply
    Nancy Simoneau
    June 22, 2018 at 2:48 pm

    I made this last night and it was delicious! Served with a side of broccoli & rabe pasta with lemon.Thank you for this recipe.

    • Reply
      Lauren Hartmann
      June 22, 2018 at 8:05 pm

      That sounds like an amazing side for this tofu, I definitely have to try that! I’m so glad you liked it, and you are so welcome!

  • Reply
    October 10, 2018 at 1:30 am

    I’m half way through my first pregnancy and have been eating horribly (mainly because sweets are the only thing that sound good to me! Though, don’t let me full you. I haven’t had any bit of morning sickness. I digress). I decided I needed to get my act together so I took to Pinterest to find some healthy foods that would be enticing enough to actually make me cook them. I came across this recipe and made it tonight! I put it on top of a bed of arugula and rotini dressed in olive oil and WHOA! So yum! Thanks so much for sharing! I felt really happy and healthy and excited to eat this again!

  • Reply
    October 11, 2018 at 1:06 am

    I made this tonight and loved it! The tofu turned out so crispy and it wasn’t that complicated to make. Thank you!! 🙂

  • Reply
    December 7, 2018 at 7:53 pm

    Just discovered your amazing site and all these gorgeous, creative recipes—thank you for sharing them! I plan to try this dish out first. Could I ask how you prepared those drool-worthy grilled lemon wedges?

    • Reply
      Lauren Hartmann
      December 8, 2018 at 12:07 am

      I’m glad you found me! I just put a tiny pit of olive oil in a hot pan, then sear the lemon on each side until is is brown. It is so flavorful and makes them super juicy!

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