I loved, loved, loved chicken Parmesan when I was a kid. Then as a baby vegetarian, I ate a lot of eggplant Parmesan, mostly at weddings if I am being honest. So, I wanted to make my own version, but put a spin on it, of course. I made this vegan tofu puttanesca Parmesan and it is the GREATEST! Homemade puttanesca sauce tops ultra crunchy tofu that has been crusted in spices and vegan Parmesan, with vegan mozzarella and Parmesan on top. Serve with some pasta if you want or maybe steamed veggies if you want to go that route.
What You Need For This Tofu Parmesan:
- Extra-Firm Tofu: You want extra firm tofu and then you want to press it so you get the perfect texture.
- Bread Crumbs and Flour: I like to use regular bread crumbs, just make sure you are getting vegan ones. Trader Joe’s brand is vegan and so are the 365 brand from Whole Foods.
- Basil, Oregano, Vegan Parmesan and Nutritional Yeast: These are mixed into the bread crumbs to flavor them.
- Non-dairy Milk and Lemon Juice: This is the wet mixture to help the coating stick to the tofu.
- Garlic, Capers, Tomatoes, Olives, Fresh Basil and Olive Oil: To make the Puttanesca sauce that tops the tofu.
- Vegan Mozzarella: Also for topping the tofu, I used Miyoko’s pourable mozzarella.
I am totally obsessed with this version of a chicken Parmesan. First of all, tofu crusted in this bread crumb mixture is perfection. Then topping the tofu with puttanesca sauce that is salty and briny and just absolutely incredible, rather than a regular marinara sauce. So, in my opinion this vegan tofu puttanesca Parmesan is the best version of vegan “chicken” Parmesan! Not only that, it is super easy, but also fancy.
Why Should You Make This Crispy Tofu Puttanesca?
- The tofu is crispy and crunchy!
- The sauce is incredible.
- It is so comforting, cheesy, salty and herby.
- This tofu is super easy to make.
- This can be served with a nice pasta or veggie side dish.
Vegan Tofu Puttanesca Parmesan
Crispy tofu Parmesan topped with puttanesca sauce and vegan cheese.
Ingredients
Vegan Puttanesca Sauce
- 2 Tablespoons Olive oil
- 3 Cloves Garlic, chopped
- 2 Tablespoons Capers
- 1/4 teaspoon Salt
- Pinch of Red pepper flakes
- Pinch of Organic cane sugar
- 2 teaspoons Tomato paste
- 1 Can(15oz) Whole tomatoes
- 2 Sprigs Fresh basil
- 1/4 Cup Kalamata olives, chopped
Tofu Parmesan
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 1/2 Cup Bread crumbs, vegan
- 1 Tablespoon Nutritional yeast
- 1 Tablespoon Vegan Parmesan, I used Violife
- 1/2 Cup + 1 Tablespoon All purpose flour, divided
- 1 teaspoon Dried oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 Cup Non-dairy milk, unsweetened I used oat milk
- 1 teaspoon Lemon juice or apple cider vinegar
- Vegan Mozzarella and Parmesan for topping
Instructions
- Preheat the oven to 425 degrees(F).
- Start the sauce, heat the olive oil on medium high in a medium sized sauce pan.
- Add the garlic and capers and sauté, reducing heat as needed for about 1 to 2 minutes.
- Add the salt, red pepper, sugar and tomato paste. Stir to combine everything and sauté for another 1 to 2 minutes.
- Then add the tomatoes, and begin to crush them with a wooden spoon. Bring to a simmer and then crush the tomatoes more until they are in pretty small chunks. I like to use a potato masher.
- Add the basil reduce heat to low and let the sauce simmer while you prep the tofu.
- Once the tofu has been pressed, cut the block of tofu through the side into 4 even slices so you have 4 thin rectangles, sprinkle a few pinches of salt on each side of each rectangle.
- Then take 3 medium sized bowls, in the first one, whisk together the bread crumbs, nutritional yeast, vegan Parmesan, 1 tablespoon of flour, oregano, basil, salt and pepper.
- In the second bowl, whisk together the non-dairy milk and lemon juice.
- In the third bowl, whisk together the remaining 1/2 cup of flour and a pinch of salt and pepper.
- Take one slice of tofu and put it in the flour, coat completely, then put it in the non-dairy milk mixture coat completely, then back in the flour, back in the milk and then into the bread crumb mixture coating both sides completely.
- Put the tofu on a sheet pan lined with parchment paper, a silicone mat or sprayed with non-stick spray.
- Repeat with the remaining tofu.
- I like to spray the tops of the tofu with non-stick spray to help them brown, but this is optional. Bake for 15 minutes, flip the tofu and bake for 15 more minutes.
- Once you have the tofu in the oven and the sauce has been simmering, remove the basil sprigs and then add in the kalamata olives. Stir to combine.
- Continue to simmer on low while the tofu bakes.
- Take the tofu out of the oven after it has baked for the full 30 minutes.
- Remove the sauce from the heat, taste and adjust seasonings.
- Top each piece of tofu with a generous amount of the sauce, then top that with a few tablespoons of vegan mozzarella and about 1 tablespoon of vegan Parmesan.
- Return to the oven for 5 to 7 minutes or until the cheese is melted and bubbly.
- Serve immediately with pasta or veggies on the side. I also like to top mine with extra chopped olives and capers.
Video
Notes
*If you need information of pressing tofu, check out my TOFU COOKING GUIDE!
Nutrition
Calories: 250kcal | Carbohydrates: 13g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 1083mg | Potassium: 128mg | Fiber: 2g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg
Made this last night and it was delicious! Served it with pasta. Even my 82 year old Mom enjoyed it. Will definitely make again.