Easy Tofu Parmigiana (Pantry-Style)

I promised my hairdresser/friend, stephanie that I would post this recipe and three months later… it is here.

(Blame motherhood for the delay. IYKYK.)

This dish was a home run in my house. The kids glommed it down. The 4-6 “grown-ups” who eat here on a nightly basis were all seriously impressed as well. Best of all? It was super easy to make, tasty, and a great way to convert a non-tofu lover into a person who can get down with this complete protein.

Tofu can be intimidating if you’ve never cooked with it before. This is the most important tip when it comes to tofu- drain and press your tofu before cooking. Cut a slit in the tofu package and drain all of the water out. If you don’t have a tofu press, you can create one by wrapping the tofu block in paper towels or a clean dish towel and set the block on a baking sheet or cutting board – just make sure it’s a flat surface! Stack a few heavy items on top to press the extra moisture out (I have used cookbooks). It typically takes about 30-45 minutes to press most of the moisture out. Pressing the tofu takes out the extra moisture so it will crisp nicely and absorb the flavors in the dish.

You know what else helps give it a perfect crisp? Cornstarch.

Even though I made my own tomato sauce- you don’t have to… Raos is my personal favorite jarred sauce and if I needed to cut down my cook time… I would grab a jar for this recipe. That is why I call this a pantry-style recipe. You can use your dried spices, your cornstarch, your jarred tomato sauce, and if you want to make it vegan, you can use your nutritional yeast. Many of my recipe ideas are born from what I need to use up in my pantry and or freezer/fridge btw.

So, here is the recipe, Steph! (Finally). And here it is for everyone who wants a low-carb meal packed with protein, and loaded with flavor. It’s the perfect comforting meal to serve a crowd. It serves 4 if it is me, Sam and the kids, but I would double it if my parents were coming over that night as well (which is mostly, always).

Easy Tofu Parmigiana (Pantry-Style)

Serves 2–4

Ingredients:

• 1 block (14 oz) extra-firm tofu, pressed and sliced into ½-inch thick slabs

• Salt and pepper to taste

• 1 tsp garlic powder

• 1 tsp dried oregano

• 2–3 tbsp cornstarch

• 2 tbsp olive oil (or enough to lightly coat your pan)

• 1 cup Rao’s marinara (or any tomato sauce you love)

• ½ cup shredded mozzarella (vegan or regular)

• Optional: a sprinkle of nutritional yeast or grated Parmesan for serving

• Optional garnish: fresh basil or parsley

Instructions:

1. Prep the tofu:

   Press tofu for 15–30 minutes to remove excess moisture. Slice into 4–6 slabs. Pat dry, then season both sides with salt, pepper, garlic powder, and oregano.

2. Coat the tofu:

   Lightly dust each piece of tofu with cornstarch on all sides. Shake off the excess—it just needs a thin layer to crisp up.

3. Pan-fry:

   Heat olive oil in a skillet over medium heat. Add the tofu and cook for 3–4 minutes per side, until golden and crispy.

4. Assemble:

   Spoon a little marinara in the bottom of a small baking dish or oven-safe pan. Lay in the crispy tofu slices. Top each with more sauce and a sprinkle of shredded cheese.

5. Bake or broil:

   Place in a 375°F oven for 10–15 minutes until the cheese is melty and bubbly. For extra golden cheese, broil for the last 2–3 minutes.

6. Serve:

   Top with a sprinkle of nutritional yeast or Parmesan if you like, and fresh herbs if you have them. Great over pasta, roasted veggies, or greens.