Updated: Oct 11, 2020
Don't know exactly why, but I've been craving comfort food a lot lately. And, nothing is more comfort food-y to me than Italian food. Take this VEGAN TOFU PARMIGIANA, for example. Doesn't it give you all the feels?
There's just something about the combination of a good marinara sauce with some mozzarella that is so comforting to me. When I went vegan, it was tough to find good substitutes for these Italian dishes. I thought I would never be able to eat like that again. Fortunately, there are products available today that make it possible and that don't leave you feeling like you're compromising taste.
For this recipe, I used Violife Shredded Mozzarella. It is, in my opinion, one of the closest things I've tried that comes close to the real thing. You can also prepare your own marinara sauce by combining a few ingredients. Or you can use a store-bought marinara that's vegan. My favorite is Delallo brand Marinara. It probably contains a lot less sodium than most of the pre-packaged brands I've seen.
This is a simple recipe, but it's big on flavor. You can serve it over pasta, with a salad or with your favorite side. Hope you enjoy it!
VEGAN TOFU PARMIGIANA
WHAT YOU'LL NEED:
1 (12oz) package firm tofu
½ cup seasoned bread crumbs
2 Tbsp grated Parmesan cheese
1 tsp dried oregano
2 Tbsp olive oil
4oz shredded vegan mozzarella
salt & ground black pepper to taste
For the tomato sauce*:
1 (8oz) can tomato sauce
½ tsp dried basil
1 tsp dried oregano
1 clove garlic, minced
HOW TO MAKE IT:
In a small bowl, combine bread crumbs, Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices. One at a time, press tofu slices into crumb mixture, making sure to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in a baking pan (I used a loaf pan). Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining more vegan Parmesan.
Bake at 400°F for 20 minutes.
*You can substitute for store-bought marinara sauce