Crispy Tofu Chicken Parm Bakes (Print Version)

Golden Asiago-crusted tofu with marinara and melted mozzarella brings Italian-American comfort to your table.

# What You’ll Need:

→ Tofu

01 - 2 (16 oz) blocks extra-firm tofu, 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 - 1.5 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese, optional
14 - Fresh basil leaves for garnish

# Step-by-Step:

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: one with flour, one with beaten eggs, and one with a mixture of panko, Asiago, oregano, garlic powder, salt, and pepper.
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 if using.
07 - Bake for 15-18 minutes, until cheese is melted and bubbly.
08 - Garnish with fresh basil and serve hot.

# Expert Tips:

01 -
  • It tastes like indulgent comfort food while actually letting you feel good about what you're eating.
  • The crispy exterior gives you that satisfying crunch that makes people forget they're eating tofu.
  • Somehow it comes together faster than delivery, and your kitchen smells absolutely incredible.
02 -
  • Pressing your tofu isn't optional—I learned this the hard way when I skipped it once and ended up with sad, soggy cutlets that absorbed marinara like a sponge.
  • Don't skip the medium heat on the skillet; high heat makes the outside burn before the inside has time to become tofu-tender inside that crispy coat.
  • The panko stays crispier if you fry and bake separately instead of trying to bake from raw—this two-step approach is the reason people think there's actual chicken involved.
03 -
  • Make your tofu cutlets slightly thinner than you think you need them—the final baked result will be more satisfying with that perfect ratio of crispy coating to tender interior.
  • Don't mix your panko-cheese coating until right before you use it; the cheese can absorb moisture from the air and lose its texture.
  • Save a little marinara to drizzle on the plate around your serving—it looks intentional and tastes amazing with the crispy edges.
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