Tofu Parm Melt

Nut-free option

This melt combines crispy breaded tofu with marinara sauce and vegan Mozzarella. It’s a favorite in our house because it’s easy and downright delicious. Serve it with a side of Fries (Baked or Fried) and White Jackfruit Chili.

The Tofu Parm Melt takes a plant-based approach to a beloved comfort food, offering a delicious and satisfying sandwich experience without any animal products. This recipe presents a creative way to enjoy the flavors and textures of the traditional chicken or eggplant Parmesan melt, while showcasing the versatility of tofu as a protein-rich alternative.

At its core, the Tofu Parm Melt features tofu slices that are transformed into crispy, breaded delights through a process of coating and baking. The tofu is first pressed to remove excess moisture and then coated in a mixture of flour and soy milk, followed by a panko breadcrumb mixture infused with aromatic spices. The result is tofu that’s perfectly golden and crunchy on the outside, yet tender on the inside.

To assemble the sandwich, the crispy tofu is nestled between slices of baguette or hoagie rolls, creating a hearty base. A layer of tangy marinara sauce adds a burst of flavor and moisture, while vegan Mozzarella and Parmesan cheeses contribute a melty and cheesy goodness that complements the other components.

Once assembled, the sandwich is baked until the cheese is melted, the bread is toasted, and the flavors meld together beautifully. The result is a satisfying dish that brings together textures ranging from crisp to gooey and flavors that are both savory and comforting.

The Tofu Parm Melt showcases the possibilities of vegan cooking, proving that plant-based ingredients can create dishes that rival their non-vegan counterparts in taste, texture, and overall appeal. Whether you’re a long-time vegan or someone looking to explore more plant-based options, the Tofu Parm Melt offers a delicious way to enjoy a classic comfort food with a compassionate twist.

PREP TIME: 15 minutes, plus inactive time to press tofu

COOK TIME: 45 to 47 minutes

YIELD: 4 sandwiches

INGREDIENTS:

TOFU

• 1 (14- to 16-oz [396- to 453-g]) block firm or extra-firm tofu
• Nonstick cooking spray

FLOUR COATING 

• ¼ cup (31 g) all-purpose flour
• ⅓ cup (80 ml) plain, unsweetened soy milk

PANKO COATING 

• 1 cup (60 g) vegan panko bread crumbs
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp dried oregano
• ⅛ tsp dried thyme
• ¼ tsp dried rosemary
• ¼ tsp dried sage
• ¼ tsp dried basil
• ¼ tsp salt
• Pinch of black pepper

FOR ASSEMBLING

• 4 (6″ [15-cm]) baguette slices, sliced in half lengthwise, or vegan hoagie rolls
• 1 cup (240 g) vegan marinara sauce, divided
• 1 cup (113 g) vegan Mozzarella shreds, divided (nut-free if needed)
• ¼ cup (25 g) vegan Parmesan Cheese, divided (nut-free if needed)

INSTRUCTIONS:

1. Press the Tofu:
   • Drain tofu and slice into eight long, equal slices.
   • Press the tofu slices to remove excess moisture.
2. Coat and Bake the Tofu:
   • Preheat the oven to 400°F (200°C) and prepare a baking sheet with nonstick spray or parchment paper.
   • In a small bowl, mix flour and soy milk.
   • In another bowl, combine all panko coating ingredients.
   • Dip each tofu slice into the flour mixture, then the panko mixture, ensuring even coating.
   • Place coated tofu on the baking sheet, spray with nonstick cooking spray.
   • Bake for 40 minutes, flipping halfway and spraying both sides with nonstick spray. Set aside.
3. Assemble the Sandwiches:
   • Preheat the oven (still at 400°F).
   • Spread ¼ cup (60 g) of marinara sauce on the insides of each baguette slice.
   • Sprinkle ¼ cup (28 g) of Mozzarella and 1 tablespoon (6 g) of Parmesan on top of the sauce.
   • Place two baked tofu slices on each sandwich.
   • Arrange sandwiches open-faced on an ungreased baking sheet.
   • Bake for 5 to 7 minutes until the bread is crispy and the cheese has melted.