Finding Your Table

tofu parmesan

breaded tofu

I love, love, love The Grit, and their little cookbook too.

Indulge me in a little description I yoinked from amazon.com: * “Hands down, The Grit is [a] Southern vegetarian and indie rock institution. The Grit, housed in a **19th-century hardware store in the quintessential hobo college town, is the hangout of choice for *musicians, artists, and writers, with lines out the door on weekends. Filled with the recipes that will allow you to take the secrets home, this cookbook serves up Southern-style, vegetarian soul complemented by international dishes.” Their tofu parmesan makes pretty regular appearances around here. You really can’t go wrong with breading something, dousing it in marinara and coating it with melted cheese. I’d dare say even tofu-haters would enjoy this. The Grit has a reputation for delighting even the the most stubborn carnivores.

marinara sauce from the grit cookbook

baked tofu parmesan

Nope, this was not a paid endorsement for the Grit cookbook. That wouldn’t be in the hobo spirit. (Do you think they meant boho?) :D

the recipe

Tofu Parmesan

makes 8-10 servings from The Grit cookbook

  • Preheat oven to 375°F (190°C)
  • Grease a 9×13-inch (23×33 cm) pan
  • 4 cups 960 mL marinara sauce, divided
  • 3 (15-ounce) blocks 1.3 kg tofu, firm or extra-firm
  • olive oil
  • soy sauce
  • 2 large 100 g eggs, beaten
  • 1 1/2 cups 150 g freshly grated Parmesan, plus more for garnish
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried; plus more for garnish
  • 2 1/2 cups 600 mL fine bread crumbs
  • 1/2 teaspoon 3 g salt
  • 1/8 teaspoon pepper
  • 2 cups 200 g shredded mozzarella, preferably fresh
  • chopped fresh oregano or dried, for garnish
  1. Spread 2 cups of marinara onto the pan.
  2. Tear tofu by hand into chunks of various sizes (I like 1/2-inch (1.3 cm) cubes because uniform size makes breading easier.) Thinly coat a large non-stick skillet with oil and place over high heat. Cover the skillet with a single layer of tofu chunks (you may have to do this in batches) and saute, stirring and tossing often and sprinkling with soy sauce once the tofu starts to turn golden brown. Cook until tofu is very firm, golden and somewhat crispy; transfer to a plate to cool. Cook remaining tofu, if necessary.
  3. While the tofu is cooking, blend together parmesan cheese, parsley, bread crumbs, salt, and pepper in a medium bowl. I've never needed this entire amount of breadcrumb mixture for the tofu, so I always set some aside; that way I end up with some non-egg-contaminated crumbs for another use, but it's there if I happen to need it.
  4. Beat eggs in a medium bowl; add cooled tofu and toss to coat. I use my fingers to lift the tofu out and strain excess egg. Drop tofu into breadcrumb mixture and toss to coat. Then shake off excess breadcrumbs and distribute evenly over your marinara-coated pan.
  5. Bake 25-30 minutes, until tofu breading is very well-browned.
  6. Remove from oven, dollop with remaining 2 cups marinara and mozzarella cheese. Garnish with remaining Parmesan, parsley, and oregano.
  7. Return to oven to bake 10-15 more minutes, until top is well-browned.
Preheat oven to 375°F (190°C)
Grease a 9×13-inch (23×33 cm) pan
4 cups 960 mL marinara sauce, divided
3 (15-ounce) blocks 1.3 kg tofu, firm or extra-firm
olive oil
soy sauce
2 large 100 g eggs, beaten
1 1/2 cups 150 g freshly grated Parmesan, plus more for garnish
1 tablespoon chopped fresh parsley, or 1 teaspoon dried; plus more for garnish
2 1/2 cups 600 mL fine bread crumbs
1/2 teaspoon 3 g salt
1/8 teaspoon pepper
2 cups 200 g shredded mozzarella, preferably fresh
chopped fresh oregano or dried, for garnish
sauce the pan
sauté tofu
mix breading
bread & pan
bake 375°F (190°C) 25–30 min
top & garnish
bake 10–15 min

each column is one step, working left to right — hover a cell for the full instruction

Tofu Parmesan makes 8-10 servings
  • 4 cups 960 mL marinara sauce, divided
  • 3 (15-ounce) blocks 1.3 kg tofu, firm or extra-firm
  • olive oil
  • soy sauce
  • 2 large 100 g eggs, beaten
  • 1 1/2 cups 150 g freshly grated Parmesan, plus more for garnish
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried; plus more for garnish
  • 2 1/2 cups 600 mL fine bread crumbs
  • 1/2 teaspoon 3 g salt
  • 1/8 teaspoon pepper
  • 2 cups 200 g shredded mozzarella, preferably fresh
  • chopped fresh oregano or dried, for garnish

Preheat oven to 375°F (190°C).

Grease a 9×13-inch (23×33 cm) pan.

Spread 2 cups of marinara onto the pan.

Tear tofu by hand into chunks of various sizes (I like 1/2-inch (1.3 cm) cubes because uniform size makes breading easier.) Thinly coat a large non-stick skillet with oil and place over high heat. Cover the skillet with a single layer of tofu chunks (you may have to do this in batches) and saute, stirring and tossing often and sprinkling with soy sauce once the tofu starts to turn golden brown. Cook until tofu is very firm, golden and somewhat crispy; transfer to a plate to cool. Cook remaining tofu, if necessary.

While the tofu is cooking, blend together parmesan cheese, parsley, bread crumbs, salt, and pepper in a medium bowl. I've never needed this entire amount of breadcrumb mixture for the tofu, so I always set some aside; that way I end up with some non-egg-contaminated crumbs for another use, but it's there if I happen to need it.

Beat eggs in a medium bowl; add cooled tofu and toss to coat. I use my fingers to lift the tofu out and strain excess egg. Drop tofu into breadcrumb mixture and toss to coat. Then shake off excess breadcrumbs and distribute evenly over your marinara-coated pan.

Bake 25-30 minutes, until tofu breading is very well-browned.

Remove from oven, dollop with remaining 2 cups marinara and mozzarella cheese. Garnish with remaining Parmesan, parsley, and oregano.

Return to oven to bake 10-15 more minutes, until top is well-browned.

— from The Grit cookbook

Grit Marinara

makes about 8 cups

  • 3 tablespoons 45 mL olive oil
  • 1/2 medium yellow onion, finely chopped
  • 2 tablespoons 30 mL fresh garlic, minced
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1 tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 1/2 teaspoons 9 g salt
  • 1 1/2 teaspoons 6 g sugar
  • 1/2 teaspoon pepper
  • 2/3 cup 160 mL water
  • 1 teaspoon 5 mL fresh lemon juice
  • 2 (28-ounce) cans 1.6 kg crushed tomatoes
  1. Heat oil in a large saucepan over medium-high heat. Add onions and garlic; saute until onions are translucent, about 5 minutes.
  2. Add remaining ingredients and stir often until mixture begins to boil.
  3. Lower heat and simmer about 20 minutes, stirring frequently.
3 tablespoons 45 mL olive oil
1/2 medium yellow onion, finely chopped
2 tablespoons 30 mL fresh garlic, minced
1 tablespoon chopped fresh parsley, or 1 teaspoon dried
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh basil, or 1 teaspoon dried
1 1/2 teaspoons 9 g salt
1 1/2 teaspoons 6 g sugar
1/2 teaspoon pepper
2/3 cup 160 mL water
1 teaspoon 5 mL fresh lemon juice
2 (28-ounce) cans 1.6 kg crushed tomatoes
sauté
add & boil
simmer 20 min

each column is one step, working left to right — hover a cell for the full instruction

Grit Marinara makes about 8 cups
  • 3 tablespoons 45 mL olive oil
  • 1/2 medium yellow onion, finely chopped
  • 2 tablespoons 30 mL fresh garlic, minced
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1 tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 1/2 teaspoons 9 g salt
  • 1 1/2 teaspoons 6 g sugar
  • 1/2 teaspoon pepper
  • 2/3 cup 160 mL water
  • 1 teaspoon 5 mL fresh lemon juice
  • 2 (28-ounce) cans 1.6 kg crushed tomatoes

Heat oil in a large saucepan over medium-high heat. Add onions and garlic; saute until onions are translucent, about 5 minutes.

Add remaining ingredients and stir often until mixture begins to boil.

Lower heat and simmer about 20 minutes, stirring frequently.

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