This tofu parmesan is a plant-forward take on the Italian favourite. Baked tofu is smothered in marinara sauce and topped with mozza (vegan or not!)
Prep Time:15 minutesmins
Cook Time:30 minutesmins
Total Time:45 minutesmins
4
Ingredients
½cupquinoauncooked
1package extra firm tofu
¼cupflourwheat or gluten free
¼tspgarlic powder
¼tsponion powder
¼tspsalt
1egg
85g3 oz mozzarella cheese(or vegan substitute)
8tspparmesan cheese(or nutritional yeast for vegan substitute)
1cupmarinara sauce
Fresh basil leaveschopped
Instructions
Cook the quinoa according to the package instructions. I like to cook mine in the Instant Pot. For 1/2 cup quinoa, I'll add 3/4 cup water and cook on manual for 1 minute.
Meanwhile, wrap the tofu in a clean tea towel and place under something heavy (like a cast iron pan) to remove the excess moisture.
Preheat oven to 400 degrees Fahrenheit.
Combine the flour with the garlic powder, onion powder, and salt in a shallow bowl.
Whisk the egg in another shallow bowl.
Place the cooked quinoa in a third shallow bowl.
Cut the tofu into 8 slices (see photo).
Take one piece of tofu and cover it with the flour.
Dredge it in the egg, making sure it's fully coated.
Press the tofu into the quinoa. Spoon more quinoa on top of the tofu and press firmly to coat.
Transfer the coated tofu onto a greased baking sheet.
Repeat with the remaining slices of tofu.
Divide the mozzarella cheese evenly on top of the tofu pieces.
Do the same with the parmesan.
Bake in preheated oven for 15-20 minutes or until the cheese is melted and the quinoa is crispy.