Crispy Tofu Parm Bakes (Printable)

Crispy tofu slices baked with Asiago crust, marinara sauce, and melted mozzarella for a hearty dish.

# What you need:

→ Tofu

01 - 2 blocks extra-firm tofu (16 oz each), pressed and sliced into 1/2-inch thick cutlets

→ Breading

02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Asiago cheese
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons olive oil for frying

→ Sauce and Topping

11 - 2 cups marinara sauce
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - Fresh basil leaves for garnish

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Press tofu blocks for at least 20 minutes to remove excess moisture. Slice into 1/2-inch thick cutlets.
03 - Arrange three shallow bowls with flour in the first, beaten eggs in the second, and a mixture of panko, Asiago, oregano, garlic powder, salt, and pepper in the third.
04 - Dredge each tofu slice in flour, dip into beaten eggs, then coat thoroughly with the panko-Asiago mixture.
05 - Heat olive oil in a large skillet over medium heat. Fry tofu cutlets in batches until golden brown and crispy on both sides, approximately 2-3 minutes per side. Transfer to the prepared baking sheet.
06 - Spoon marinara sauce over each tofu cutlet. Top evenly with mozzarella and a sprinkle of Parmesan cheese.
07 - Bake for 15-18 minutes until cheese is melted and bubbly.
08 - Garnish with fresh basil and serve hot.

# Expert Advice:

01 -
  • The Asiago crust gets impossibly crispy in the pan, then stays crunchy under melted cheese—texture is everything.
  • It converts skeptics faster than any dish I've made, because it tastes like indulgence, not compromise.
  • You can have it on the table in under an hour, which is perfect for weeknight victories.
02 -
  • Pressing your tofu is non-negotiable—I learned this the hard way when I skipped it once and ended up with soggy, steamed tofu that soaked up oil instead of frying.
  • The panko-Asiago mixture won't stick if your tofu is wet or if you don't press firmly—your coating should sound crispy and look golden before you even get to the oven.
  • Frying on medium heat instead of high keeps the outside from burning while the inside stays cool; patience here means everything.
03 -
  • Make your breading station with everything within arm's reach and your pan already heating—assembly line speed prevents the egg from drying on your tofu before it hits the pan.
  • If your breadcrumb coating starts peeling off in the pan, your oil isn't hot enough or your tofu wasn't pressed thoroughly—remember this for next time and don't skip either step.
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