Tofu Parm with Vodka Sauce
Tofu Parm with Vodka Sauce is a crispy, golden-fried tofu dish topped with creamy vodka sauce and fresh mozzarella, then broiled to perfection. A vegetarian spin on a comforting Italian classic!
Equipment
- 10.5" Cast iron skillet or any oven-proof pan
Ingredients
- 1 (14 - 16oz) block of firm or extra firm tofu (pressed and sliced into 4 equal pieces)
- ½ cup cornstarch
- ⅓ cup unsweetened plant milk of choice
- ½ cup panko or gluten-free panko
- ¼ cup grated or shredded plant-based Parmesan
- 1 ½ tsp Italian seasoning + more to sprinkle on top*
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable or canola oil, for frying
For the Sauce & Topping
- 2-3 cups vodka sauce, dairy-free (homemade or store bought - about 16-24 ounces)
- 8 ounces fresh vegan mozzarella, sliced into 8 slices
- 2 tbsp grated or shredded plant-based Parmesan
Instructions
- Prepare the Coatings: Add ½ cup breadcrumbs, ⅓ cup plant milk, and ½ cup cornstarch to three separate bowls or plates. In the breadcrumbs bowl mix in ¼ cup of grated parm. In the cornstarch bowl, mix in 1 ½ teaspoons Italian seasoning, ½ teaspoon garlic powder, and 1 tsp salt and ½ tsp pepper.
- Coat the Tofu: Dip sliced tofu in cornstarch, then plant milk, and finally breadcrumbs, coating all sides with an even layer.
- Fry the Tofu: Heat enough oil in a pan over medium heat to cover the tofu halfway. Add tofu slices and fry for 2–3 minutes per side, flipping as needed, until golden brown and crispy. Transfer to a paper towel-lined plate or a wire rack to drain excess oil.
- Preheat Broiler: Turn your broiler on to high.
- Heat the Sauce & Cheese: Pour the vodka sauce into an oven-proof skillet. Place two stacked mozzarella slices together in four different sections on top of the sauce. Sprinkle with the remaining 2 tbsp Parmesan and a light dusting of Italian seasoning.
- Broil Until Bubbly: Place the skillet under the broiler for 2–3 minutes, watching closely to prevent burning. Remove when the cheese is melted and bubbling around the edges.
- Assemble & Serve: Place a tofu slice on each plate. Using a spatula, scoop one of the melted cheese and sauce sections on top of each tofu piece. Spoon extra sauce over the top, if desired.Serve immediately and enjoy!
Notes
Italian Seasoning
If you don’t have Italian Seasoning on hand, you can easily make your own by mixing equal parts of dried oregano, basil, thyme, and rosemary.
Breadcrumbs/Cornstarch Measurements
While the recipe calls for ½ cup, you won't use the entire amount. However, it's important to have enough on the plate to fully coat the tofu pieces during dipping. Start with less if preferred.
Frying Tofu
Ensure there's enough oil in the pan to cover the tofu halfway. If not, flip the tofu on all sides to achieve an even golden brown.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results, reheat tofu separately from the sauce to maintain crispiness. Warm the tofu in a 375°F oven for 8–10 minutes before assembling.
- If using a microwave, reheat assembled portions for 1–1.5 minutes, adjusting based on your microwave.
Nutrition
Serving: 1 servingCalories: 390kcalCarbohydrates: 22gProtein: 22gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 740mgPotassium: 340mgFiber: 2gSugar: 3gVitamin A: 250IUVitamin C: 4mgCalcium: 250mgIron: 3.2mg
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