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plate with pasta, tomato sauce, tofu parmesan, and basil

Baked Tofu Parmesan

This vegan and gluten-free Tofu Parmesan is paired with a roasted garlic tomato recipe for the best weeknight dinner recipe.
5 from 3 votes
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Course: Vegetarian Pasta
Cuisine: Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients 

  • 12 oz gluten free pasta
  • 14 oz firm or extra-firm tofu cut into long thin slices
  • ¼ cup coconut oil melted
  • ½ cup quinoa flour ½ cup quinoa blended
  • ½ teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon himalayan salt or more
  • ½ cup vegan parmesan use more if desired
  • fresh basil to top dish

Instructions

  • First, cut the tofu in half and place between two dish towels or paper-towels to remove any excess moisture from the tofu. Press the tofu for at least 5 minths and then cut each half into long slices. During this time, cook the pasta according to instructions and make the quinoa flour.
  • To make the quinoa flour add ½ cup quinoa to a blender and blend until it is a fine powder (some chunks are okay). Then, season the quinoa flour with the Italian seasoning, garlic powder, salt, and pepper. Set aside.
  • Preheat the oven to 400F and line a baking sheet with parchment paper. Take each tofu slice, dip it in the melted coconut oil to lightly coat, making sure to let any excess coconut oil drip off back into the bowl. Then, dip the tofu into  the quinoa flour mix to evenly coat. Add each tofu slice to the baking sheet making sure to leave space between each slice.
  • Bake for the tofu for 15-20 minutes on one side. Then, remove the pan, flip the tofu, and bake for an additional 10-15 minutes until browned. The tofu will be slightly soft right out of the oven, so let cool on the baking sheet 5 minutes before serving.
  • To finish, add desired amount of pasta to your plate, top with garlic roasted tomatoes, 2-3 slices of tofu, parmesan, and fresh basil. Enjoy!

Notes

  • Tofu parmesan can be stored in the fridge for 3-4 days in a closed container or in the freezer for up to 1 month. However, it is best enjoyed the day it is made. 

Nutrition

Calories: 569kcal | Carbohydrates: 77g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 835mg | Potassium: 173mg | Fiber: 4g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!