Vegan BAKED Tofu Parmesan with Homemade Parmesan Cheese - GF & Oil Free

Okay, real talk - this is hands down the BEST tofu recipe you will ever try!! It's got a delicious crispy coating and tender and juicy on the inside - it's just perfect! This tofu parmesan recipe actually tastes like real Parmesan crusted chicken recipes and it's all thanks to my homemade vegan parmesan cheese - none of that store bought stuff. This oil free & gf tofu parmesan recipe DEFINITELY needs to be on your 'to eat' list.



Vegan Parmesan Cheese - the easiest Vegan cheese you'll ever make!

This is probably the EASIEST vegan cheese I've made and you know what, it's probably the tastiest too. It actually tastes like parmesan cheese and it's only 4 simple ingredients. My favorite part about this parmesan recipe is that it melts and I LOVE that!


Why Tofu?

It's really a personal preference. You can use this recipe on cauliflower, seitan, and tempeh as well. I personally feel though that tofu has the best texture to absorb the flavors and comes out perfectly crispy each time (that too without a drop of oil).




What tofu should I use and do I need to press it?

Extra firm tofu works best for this recipe and yes, pressing the tofu is extremely important for this dish. Tofu has A LOT of excess moisture, so it's very important to remove all of that before we are able to use it. This also ensures the tofu comes out firm and crispy when we bake it. You can either use a tofu press or just place it in a thin kitchen towel and add something heavy on top of it.


What can I use instead of corn flour?

Corn starch or Tapioca flour also work really well.





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Ingredients:


GF spaghetti noodles

1 jar of your favorite marinara sauce

1 block extra firm tofu

1/2 cup unsweetened almond milk (or any non dairy milk of your choice)

1/2 cup corn flour (or corn starch/tapioca flour)

3/4 GF breadcrumbs

1/4 cup homemade parmesan cheese (see below)

for the parmesan cheese:

1 cup whole cashews

1/4 cup nutritional yeast

2 tbsp garlic powder

1/2 tsp salt


Instructions:

  1. Preheat oven to 400º F

  2. Make the parmesan cheese - add the cashews, nutritional yeast, garlic powder, and salt to a food processor and pulse until it reaches a fine powder like texture. Keep 1/4 cup of the parmesan cheese aside for the recipe - store the rest in an air tight jar.

  3. Before you cut, you need to press your tofu - either use a tofu press or you can place your tofu brick in a thin kitchen towel and place a heavy object on top of it for 35-40 mins.

  4. Cut your tofu in your desired shape - I cut them in fillet shapes. I cut them horizontally in thirds and then with the tip of my knife, I cut out the 'fillet' shape.

  5. Add 1/4 cup of the parmesan cheese we just made into the bread crumbs and mix well to incorporate.

  6. Have a baking sheet lined with parchment paper ready

  7. In 3 bowls add corn flour in the first bowl, almond milk in the second bowl, and the parmesan bread crumbs in the third bowl

  8. Take one tofu fillet and coat it in the corn flour, tap off any excess and then dip into the almond milk, finally coat it in the parmesan bread crumbs mixture. Transfer to the prepared baking sheet and repeat for the remainder of the tofu

  9. Bake at 400º F for 25 minutes, flipping the tofu over about halfway

  10. In the meantime, heat up your marinara sauce and cook your spaghetti noodles according to the package instructions.

  11. When the tofu is done, it's time to assemble. Start by adding your spaghetti noodles with some marinara sauce to a platter, then add the parmesan tofu and pour some more marinara sauce over the tofu - sprinkle with some parmesan cheese and enjoy!

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