Crispy Tofu Parmesan

Today’s recipe is good. Really good. I had been trying to figure out something simple yet creative to do with tofu since I found the Nasoya Lite blocks of tofu on sale at Whole Foods (2/$5) and stocked up. I googled some recipes for ideas and came across tofu nuggets, which was my original plan, but I wanted to add some extra flavors, so these were born. They are super crunchy, delicious, and taste way more indulgent then they actually are! Win-win-win.

Crispy Tofu Parmesan

    • Prep Time: 5 minutes
    • Cook Time: 40 minutes
    • Difficulty: Easy
    • PointsPlus: 12 for entire recipe

Ingredients:

    • 1 block tofu, pressed (works best with this)
    • 1/3 cup liquid egg whites
    • 3 tablespoons parmesan cheese
    • 1/4 cup plus 1 tbsp panko bread crumbs (5 tbsp total)
    • 1.5 teaspoons dried parsley
    • salt and pepper, to taste

To start, preheat your oven to 375 degrees. Cut the tofu into chunks of your desired size.

I made 14 cubes out of the entire cube, but I’d recommend you make 16. Pat it dry with a paper towel to remove excess moisture.

Next, get two bowls. In one, place the egg whites, and in the other, add the rest of the ingredients.

Mix the dry ingredients together (panko, parmesan, parsley, salt and pepper)

One by one, add the pieces of tofu to the egg whites

Then over to the dry ingredient mixture to coat

This works best with the wet hand, dry hand technique. This basically means that you use your left hand to pick up the piece of tofu, place it in the egg wash and mix it around, and then use the same hand to drop it into the dry mixture. Now, switch to your right hand and use only your right hand to mix it around (keeping it dry) and making sure the tofu is coated in the breadcrumb mixture. Once it’s coated, use your right (dry) hand to move it to a greased baking sheet.

Repeat with each piece of tofu until they are all breaded.

Now, it’s time to bake and your oven should be preheated by now. Place in the oven for 20 minutes.

Then flip each piece of tofu over and bake for another 20 or until golden brown all around.

That’s it!

Half of this recipe is just 6 pts+ and a perfect serving for lunch or dinner. I served mine with some marinara sauce for dipping.

The tofu is crispy, flavorful, and totally delicious, especially dipped in the sauce.

It’s pretty amazing how crunchy and delicious these tofu “nuggets” are. I think they would work really well on a sub with sauce and cheese as a tofu parmesan sub, similar to chicken or eggplant parm. They are totally delicious and super crunchy. I will say, they didn’t hold up as well as I was hoping for leftovers, though I imagine if you heated them in a toaster the next day they would be just as good (rather than in the microwave like I did). Yum!

Tofu – love it or hate it? What’s your favorite way to have it?

30 Comments on Crispy Tofu Parmesan

  1. The Mrs @ Success Along the Weigh
    October 20, 2011 at 8:42 am (8 years ago)

    I want to love tofu, I really do but yeah, can’t do it! LOL (Though I admit this has me almost intrigued enough to try it) I will say though that we will use the Shirataki Tofu Noodles for stir fries and it’s pretty awesome as long as you rinse it like 3-4x.

    Reply
  2. Ashley @ Good Taste Healthy Me
    October 20, 2011 at 8:47 am (8 years ago)

    I definitely like tofu but getting my fiance on board is tough. This might be the perfect recipe to try. Nice and crispy. They look sooo good! You have such awesome recipe ideas.

    Reply
  3. Jennifer
    October 20, 2011 at 9:02 am (8 years ago)

    I have mixed feelings about tofu. I will eat it, but don’t love it, when you either pan sautee or bake it. It’s the spongy-ness that hasn’t won me over. I do like it as a component in things (like Jenna’s Non Dairy Stuffed Shells).

    Do you think I could dip the tofu into almond milk instead of the egg whites (since I’m not eating egg)? These sound really good!

    Reply
    • Cassondra
      July 13, 2012 at 8:02 pm (7 years ago)

      I’m sure almond milk would work fine. You may wanna try draining the tofu completely for awhile, then freezing it, then defrosting before preparation. I’m trying that for the first time tonight. Supposedly it gives it more of a “meaty” texture. You can read more on the net.

      Reply
  4. katie
    October 20, 2011 at 10:05 am (8 years ago)

    wow, those look kind of amazing! I keep have huge tofu-baking failures, maybe this is an answer!

    Reply
  5. Erin @ A Girl & Her Mutt
    October 20, 2011 at 10:25 am (8 years ago)

    I love tofu. I’m particular about the texture though and really prefer the extra-firm. There is something about eating the silky smooth that makes me shudder.

    Reply
  6. Alexa
    October 20, 2011 at 10:48 am (8 years ago)

    It’s official, we need to make dinner together, because you are much more inventive than i!

    Reply
  7. Leanne
    October 20, 2011 at 10:48 am (8 years ago)

    I’ve never had a tofu dish that I liked. The last time was crispy tofu that I insisted we order at a Thai place and I choked it down because I made my boyfriend order it and I was “proving a point.” Hahaha! It was SO bland. I think that was the problem. I want to give it another try, cooking it myself this time, but I haven’t brought myself to it yet.

    Reply
  8. Lauren @ Oatmeal after Spinning
    October 20, 2011 at 11:28 am (8 years ago)

    Beth, this looks awesome!! Nasoya sent me some free coupons, so I’ll have to go pick some up and make this recipe!
    I LOVE tofu- but am really stuck on Twin Oaks. The herb flavored varieties are so good raw- right out of the package! I make vegan egg or tuna salad with it all the time, using veganaise and chopped-up veggies.
    I also love using Silken tofu in desserts!

    Reply
  9. Heather
    October 20, 2011 at 11:50 am (8 years ago)

    Yum! I especially like the idea to make a sub with it.

    I like tofu, but I’ll only buy it if I have a specific recipe in mind bc otherwise I’ll forget about it and it’ll go bad :-(.

    Reply
  10. Maren
    October 20, 2011 at 12:04 pm (8 years ago)

    I SO wish I could bear to eat tofu right now, but I just can’t stomach it :p

    Reply
  11. Roz
    October 20, 2011 at 12:21 pm (8 years ago)

    I’ve tried to cook with tofu a couple of times, with VERY limited success. This recipe looks so good….maybe I’ll live on the edge and give it a go. I may have to do that when my husband is out one night though….he’s a big baby when it comes to tofu. 🙂 Have a wonderful Thursday.

    Reply
  12. Sara
    October 20, 2011 at 1:09 pm (8 years ago)

    Totally going to try this!

    Reply
  13. Alicia from Poise in Parma
    October 20, 2011 at 1:26 pm (8 years ago)

    This recipe looks great. I’m no vegetarian but I do enjoy tofu when prepared correctly. That’s my fear of making it at home that it would come out below average. I need to just suck it up and try it already!

    Reply
  14. Martha Jane
    October 20, 2011 at 4:23 pm (8 years ago)

    Oh. My. Yum.! These look delicious and you have me wanting to try tofu!

    Reply
  15. Hilary
    October 20, 2011 at 8:03 pm (8 years ago)

    I’m just starting to get into tofu, so I’m looking for more recipes to try – and this looks like a GREAT one, I’ll have to try it. Thanks for sharing!

    Reply
  16. AliCat @ 13by30
    October 21, 2011 at 5:10 am (8 years ago)

    I can’t believe you’ve managed to make tofu look so delicious! I’m a pretty fussy eater but this looks like it’s worth a try.

    I’ve just started following your blog and wanted to say thanks for being such an awesome inspiration!

    Reply
  17. Jen@FoodFamilyFitness
    October 21, 2011 at 6:00 am (8 years ago)

    Oh yum!!!!! I’m pretty sure i have everything to make these, can’t wait!!! Thanks 😉

    Reply
  18. dena b
    October 21, 2011 at 11:30 am (8 years ago)

    Another great recipe from you I can’t wait to try.. So glad you found your wallet the other day…

    Reply
  19. christi p
    October 21, 2011 at 1:41 pm (8 years ago)

    I am a sucker for every kitchen gadget known to man and I bought a tofu press. I put your name on their web site as a referral. I have to make these squares and I am getting tired of pressing it all the time with dishtowels and napkins. The tofu lasagna was really good. I tried it last week and even my daughter liked it. They never knew the difference. I also tried the marinated squares. They were so tasty. Thanks for the tips. Your recipes are the best part of your blog, in my opinion, of course.

    Reply
  20. christina
    October 21, 2011 at 9:52 pm (8 years ago)

    is that one whole tofu block cut up into 14 mini pieces? the pic makes it look like you have so many straight out of the package jut want to make sure

    Reply
  21. Tropical Eats
    October 26, 2011 at 6:45 pm (8 years ago)

    whoa lookin good!

    i hate the texture of tofu, but the crispiness and cheesiness of this looks incredible.

    Reply
  22. Kristin @ STUFT Mama
    October 27, 2011 at 2:25 am (8 years ago)

    I can’t wait to try these!!! I just bought tofu (on a whim) and didn’t know what to do with it! Yippee for this recipe! I have to make these for lunch tomorrow! 🙂

    Reply
  23. An Old Lady In The Church
    January 15, 2014 at 2:15 pm (6 years ago)

    I made this today and really loved it. I did adjust the recipe a little because I was out of Panko. It was so satisfying and delicious. Thanks for sharing.

    Reply

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