Description
A heartwarming plant-based twist on traditional chicken parmesan, featuring layers of baked tofu, marinara sauce, spinach, and melty vegan cheese.
Ingredients
Scale
- 14 ounces firm or extra-firm tofu, pressed and sliced
- 6 to 8 ounces frozen spinach, thawed
- 1 cup vegan cheese shreds
- 10–14 ounces marinara sauce
- 2 teaspoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup bread crumbs
- Vegan parmesan for serving
- Fresh basil for garnish
Instructions
- Press and slice the tofu, then set it aside.
- In a medium bowl, mix thawed spinach, vegan cheese, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper.
- Preheat your oven to 425°F (220°C) and grease a small baking dish with olive oil.
- Add 2 to 3 tablespoons of marinara sauce to the bottom of the dish.
- Layer tofu slices over the sauce, add marinara, followed by a portion of the spinach mixture. Repeat layers until finished.
- Top with remaining marinara, breadcrumbs, and a drizzle of olive oil, adding fresh basil and red pepper flakes.
- Bake uncovered for 25 minutes until golden and bubbly, optionally broil for an additional 1-2 minutes.
- Allow to cool for a few minutes before serving.
Notes
Ensure to press tofu to remove moisture for best results. You can customize by substituting ingredients or adding seasonal veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu parmesan, vegan casserole, plant-based comfort food, Italian recipes
