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Tofu Parmesan Sandwich Recipe

Lately we've been experimenting with more meatless meals and are so excited to share this delicious vegetarian recipe idea with you (make it vegan by using plant-based cheese) -- we were inspired by Katie Smorford's "Oven Baked Vegetarian Tofu Parmigiana" recipe (below)!

Prepared just like chicken Parmesan, this tofu Parmesan will not disappoint -- as shown, we served it on a toasted vegan sourdough "Original White" Dam Good™ English Muffin with a side of salad.


  • 14 ounces extra-firm tofu, drained
  • 3/4 cup panko-style breadcrumbs, gluten-free, if desired
  • ¼ cup finely grated Parmesan cheese
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 ¾ cups marinara sauce, homemade or bottled
  • 1 cup lightly packed shredded Mozzarella cheese


  1. Preheat oven to 425F.
  2. Lay a dish towel or several paper towels on your work surface. Cut the tofu into 8 slabs that are about ½-inch thick (like small playing cards). Lay the tofu on the towel and cover with another towel to absorb the moisture.
  3. Use a fork to stir together the panko, Parmesan, Italian seasoning, and garlic powder on a medium plate or shallow dish.
  4. Crack the egg into a medium bowl and whisk well.
  5. Dunk a tofu slab into the egg mixture and coat generously on all sides with the panko. Lay on a large baking sheet. Repeat with the remaining tofu. Bake until crispy and beginning to brown, particularly along the bottom, 30 minutes.
  6. Spread ⅓ cup marinara sauce along the bottom of a baking pan large enough to accommodate the tofu in one layer (7- by 11-inches or thereabouts). Nestle the tofu in the pan. Pour the remaining marinara sauce over the tofu and smooth with a spooth. Scatter the Mozzarella on top.
  7. Bake until the cheese melts and begins to brown, 20 minutes. Cut into squares and serve warm.
  8. Toast up your favorite sourdough Dam Good English Muffin variety, place a square of tofu parmesan, on top, and enjoy!

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