Vegan Tofu Puttanesca Parmesan
Crispy tofu Parmesan topped with puttanesca sauce and vegan cheese.
Servings: 4
Calories: 250kcal
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