This Tofu Parmesan Bake layers pressed tofu with spinach, herbs, vegan cheese, and marinara sauce for the proper consolation meals Parmigiana dinner. Nutfree. Gluten-free choice.

We’re in peak consolation meals season. Now, consolation meals is slightly bit totally different for everybody and it depends upon what cuisines you grew up consuming. For many people, consolation meals undoubtedly contains carbs – assume Mac and Cheese . This recipe for vegan parmesan bake proves that we don’t should carb load to get that comfortable feeling!

For this tofu bake we layer tofu with herbed spinach cheese combine, marinara sauce and breadcrumbs. Due to the layering facet we might name this a tofu lasagna but it surely doesn’t comprise any pasta. You may consider the tofu as an alternative to lasagna pasta although. The thicker tofu jogs my memory extra of an eggplant parmigiana therefore tofu Parmesan!

You may make this with selfmade marinara sauce or with storebought marinara. To make marinara from scratch see my eggplant Parmesan recipe. 
You may also bake the tofu brushed in olive oil for 15 minutes earlier than utilizing for a golden and firmer tofu.

This recipe took place after I was simply taking a look at what we had within the fridge. It makes use of straightforward substances and is versatile. The flavors rely on an excellent marinara or pasta sauce and vegan cheese shreds. I normally use a mixture of 2 vegan mozzarella manufacturers. Some have higher taste and a few have higher texture and collectively they provide a superb consequence.

why you’ll love this tofu parmigiana!

• it takes simply minutes to place collectively
• it’s tremendous scrumptious approach to attempt tofu
• It’s nutfree. It may be made gluten-free by omitting the breadcrumb on high or utilizing gf breadcrumbs
• my very choosy niece liked it!

Extra Vegan Casserole dishes

Tex Mex Rice Casserole

Peanut Butter Noodle Casserole Vegan

Jalapeno Chili Cornbread Casserole

Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

Baked Lentil Curry casserole

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Tofu Parmesan Bake

This Tofu Parmesan Bake has layers of pressed tofu with spinach, cheese and marinara sauce for the proper consolation meals dinner. Vegan Parmigiana Nutfree. Gluten-free choice

Prep Time20 minutes

Prepare dinner Time25 minutes

Whole Time45 minutes

Course: Predominant

Delicacies: American, Italian

Key phrase: tofu lasagna

Servings: 4

Energy: 250kcal

Creator: Vegan Richa

Elements

• 14 ounces of agency or additional agency tofu pressed for a minimum of quarter-hour after which sliced into 1/8 inch slices
• 2 teaspoons olive oil for greasing the dish
• 10-14 ounces of marinara sauce or pasta sauce or pizza sauce, skinny out the sauce with 1-2 tablespoon or so water if its too thick

For the spinach cheese filling:

• 6 to eight ounces of frozen spinach, thawed and evenly pressed to take away extra moisture
• 1 cup vegan cheese shreds. I take advantage of mozzarella or mozzarella plus Parmesan cheese and normally use a mixture of 2 model akin to violife , Chao authentic combine, daiya, good planet parm
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crimson pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the topping:

• 1/4 cup bread crumbs use gluten-free breadcrumbs if wanted or coarsely crushed oats
• 1 teaspoon olive oil
• Vegan parmesan, Pepper flakes and recent basil torn into small items for garnish

Directions

• Press and slice the tofu when you haven’t already and put aside.

• Make the spinach cheese filling by mixing all the substances which might be listed beneath filling till blended properly.

• Begin layering your parmesan bake. Use a small baking dish as a result of this makes a small serving. I used a 8.5 by 6.5-inch baking dish. Brush it with olive oil then add 2 to three tablespoons of the pasta sauce and unfold evenly. then high it with tofu slices.

• High the tofu with extra pasta sauce then add a 3rd or half of the spinach combination and even it out then add one other layer of tofu, some extra pasta sauce and repeat.

• I make 2 layers however you can too make 3. After including the spinach cheese combination on high layer, add a number of the leftover pasta sauce in small spoonfuls throughout. Then high this with breadcrumbs, recent basil and pepper flakes. Then drizzle with olive oil and bake at 425F(220c) for 25 minutes or till the highest is beginning to get golden and is bubbly.

• Broil for one to 2 minutes till the highest is much more golden. Take away from oven, and let it sit for a couple of minutes then slice and serve. Serve with heat garlic bread or over spaghetti.

• Retailer refrigerated for upto 3 days. Freeze for upto a month

Notes

To make this gluten free simply omit the breadcrumb topping or use gluten free breadcrumbs or coarsely crushed oats
Vegan cheese substitute: Use my vegan mozzarella. 
Oilfree: omit the oil. 
Soyfree: make my Eggplant Parmigiana . Do-it-yourself marinara recipe can also be on the eggplant parm publish. 
 

Vitamin

Vitamin Info

Tofu Parmesan Bake

Quantity Per Serving

Energy 250
Energy from Fats 126

% Each day Worth*

Fats 14g22%

Saturated Fats 2g13%

Sodium 687mg30%

Potassium 490mg14%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 3g3%

Protein 13g26%

Vitamin A 4387IU88%

Vitamin C 17mg21%

Calcium 224mg22%

Iron 4mg22%

* % Each day Values are primarily based on a 2000 calorie food plan.

Elements:

• for this recipe, we want agency or additional agency tofu, pressed for a minimum of quarter-hour after which sliced into 1/8 inch slices
• we layer the tofu with marinara sauce or pasta sauce. Do-it-yourself is at all times finest however storebought additionally does the job
• for the filling, we combine thawed frozen spinach with vegan mozzarella cheese shreds, Italian seasoning, garlic powder, onion powder, crimson pepper flakes, salt and black pepper..
• for the proper crispy topping, we sprinkle some bread crumbs drizzled with a teaspoon of olive oil on high
• pepper flakes and recent basil torn into small items for garnish

Ideas:

• for the cheese, I take advantage of mozzarella cheese and normally use a mixture of 2 manufacturers (Violife and Chao authentic combine)
• You may also use my vegan mozzarella
• to make this gluten free simply omit the breadcrumb topping or use gluten-free breadcrumbs
• for one of the best style, use a very good olive oil and selfmade marinara sauce
• some toasted pine nuts on high can be an incredible addition

Easy methods to make Vegan Tofu Parmesan Bake

Press and slice the tofu when you haven’t already and put aside.

Make the cheese spinach filling by mixing all the substances which might be listed beneath filling till blended properly.

Begin layering your parmesan bake. Use a small baking dish as a result of this makes a serving for two. I used a 9×7-inch baking dish. Brush it with olive oil then add 2 to three tablespoons of the pasta sauce and unfold evenly then high it with tofu slices.

High the tofu with extra pasta sauce then add 1/3 or half of the spinach combination and even it out then add one other layer of tofu, some extra pasta sauce and repeat.

 

I make 2 layers however you can too make 3. After including the spinach cheese combination on high layer, drop the leftover pasta sauce in small spoonfuls throughout.

Then high this with breadcrumbs, recent basil and pepper flakes. Then drizzle with olive oil and bake at 425F (220 C)for 25 minutes or till the highest is beginning to get golden and is bubbly.

Broil for one to 2 minutes till the highest is much more golden. Take away from oven, and let it sit for a couple of minutes then slice and serve.

To make this gluten free simply omit the breadcrumb topping or use gluten free breadcrumbs.

Storage:

Retailer refrigerated in a closed container or baking dish lined with foil for upto 3 days.
Freeze for upto a month