You may be asking yourself, how can the crispy slices in these pictures not only be Tofu, but also be gluten free? Well, I can assure you that you are not alone in this questioning! When I originally showed this recipe to my friends and family, they were like…that’s Tofu?! Considering the stigma tofu tends to have, I was pretty pumped at this response and took it as a compliment. I mean, it’s not every day you can make a GF Tofu Parmesan actually look sexy!
Okay now I need that recipe: Jump to Recipe
I’ve known for awhile this was a recipe I wanted to create. In fact, I have tried other versions of vegetarian parmesan dishes, but have found many options to be too heavy with breading and ultimately a bit too unhealthy for my taste. When I went to the store to purchase ingredients to start recipe testing, I originally planned to buy almond flour. However, after seeing the hefty price, I knew I needed a more affordable option. Though I can make almond flour at home less expensively than buying it in a store, I actually find it to be a labor-intensive process as well.
So, while I was in the aisle, I came across Quinoa Flour from Bob’s Red Mill and thought, hmm…. that could be good! Quinoa flour is stone-ground quinoa and is about $10 less than almond flour, so I decided to take a gamble and buy it! After my first recipe test, I actually tried making some myself and found it to be an incredibly easy process. You simply blend quinoa in a blender until it is a fine powder. I am totally amazed I did not think to do this originally, but, if you buy quinoa in bulk, this will likely lower the price even more! So I covered my tofu in some coconut oil, dipped them in quinoa flour mixed with Italian spices and salt, and hoped for the best. And guess what?! My prayers were answered! Once in the the oven, the quinoa flour turned into a super-crispy crust that made my GF Tofu Parmesan even better than I could have imagined.
To make this recipe even better, I also made garlic roasted tomatoes (which I actually make about 90% of the time when I eat any sort of pasta dish). Now, this is a personal preference, but I love my tomatoes whole and chunky instead of as a sauce. After roasting, I simply top my pasta with the tomatoes, layer on some tofu, and top with basil and freshly grated parmesan. However, if you are more of a smooth sauce lover, simply add the garlic roasted tomatoes into a blender (maybe even with some fresh basil for good measure?) and blend until it is a sauce-like consistency to top your pasta.
This recipe can easily be vegan if you decide to forgo some parmesan, and is the perfect week night dinner to add a healthy twist when you are craving a savory and comforting pasta dish. I hope you love this as much as I do and that it becomes a weekly staple dinner in your home!