You may be asking yourself, how can the crispy slices in these pictures not only be Tofu but also be gluten-free? I can assure you this Healthy, Vegetarian, & Gluten-Free Baked Tofu Parmesan with Roasted Garlic Tomatoes & Fresh Basil is truly delicious!
I’ve known for a while 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.
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 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 weeknight 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!
This Vegetarian and Gluten-Free Tofu Parmesan is paired with a roasted garlic tomato recipe for the best weeknight dinner recipe.
Roasted Garlic Tomatoes
- 6 roma tomatoes (quartered)
- 4 garlic cloves (chopped into medium chunks)
- 2 Tbsp olive or avocado oil
- 2 tsp Italian seasoning (mix of sage, oregano, basil, marjoram)
- salt & pepper to taste
GF Tofu Parmesan
- 12 oz brown rice/gluten free pasta (optional)
- 14 oz firm tofu (cut into long thin slices)
- 1/3 cup coconut oil (melted)
- 1/4 cup quinoa flour
- 1/2 tsp garlic powder
- 1 Tbsp Italian seasoning ((mix of safe, oregano, basil, marjoram))
- 1 tsp himalayan salt
- freshly grated parmesan ((or nutritional yeast if vegan))
- fresh basil (to top dish)
- Cut your tofu in half length wise and then cut each half into long slices. This will make about 12 slices. Press your tofu between paper-towels/dish towels to help remove extra moisture from your tofu. The tofu slices should be left like this for about 10-15 minutes. During this time, cook your pasta according to instructions on the package, strain, and set aside for later.
- While the pasta is cooking, preheat your oven to 400F and begin prepping your roasted tomato and garlic sauce ingredients. To begin, slice your tomatoes into quarters and chop your garlic cloves into medium sized chunks (about 4-5 pieces per clove). Add tomatoes and garlic to a baking dish and cover with your oil, salt, and spices. Mix well.
- Once the oven is preheated, add your tomato and garlic mix. Your tomatoes will roast 40-45 minutes total and you will likely want to stir at least 2-3 times to get a good even roast.
- While the tomatoes are roasting, you will prep your tofu for the oven. In a bowl, mix your quinoa flour, spices, salt, and garlic powder together. Also, if not already melted, you can add your coconut oil to a separate small bowl and microwave for 20 seconds to melt.
- Lightly spray a baking sheet with your choice of oil. Take each tofu slice, dip it in the melted coconut oil to lightly coat, and then dip into the quinoa flour mix to evenly coat. Add each tofu slice to the baking sheet so that none touch. The tofu slices need 20 minutes total time to cook at 400F. Add the tofu slices to the oven once the tomato and garlic mix has only 20 minutes left to roast. Make sure to flip the tofu slices half way through (10 minutes in) to evenly cook both sides.
- Remove your garlic roasted tomatoes and tofu slices from the oven. Add desired amount of pasta to your plate, top with garlic roasted tomatoes, 2-3 slices of tofu, parmesan, and fresh basil. Enjoy!