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Tofu Parmesan Sandwiches on a marble cutting board.

Tofu Parmesan Sandwiches

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5 from 1 review

  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 4 medium sandwiches 1x
  • Diet: Vegetarian


Tofu Parmesan Sandwiches feature breaded and pan-fried tofu, plenty of marinara sauce, Parmesan cheese and melty mozzarella cheese with fresh basil for a wonderfully delicious, hearty, healthy vegetarian meal that will have everyone asking for seconds.


Units Scale
  • 15oz block of extra firm tofu (I actually love the super firm tofu from trader joes for this!)
  • 1 1/4 cup of panko breadcrumbs
  • 1 tablespoon of italian seasoning
  • 1 teaspoon of fine sea salt
  • 1/2 teaspoon of garlic powder
  • 1/2 cup of all-purpose flour
  • 1/2 cup of plant based milk
  • Neutral oil for frying
  • 1 cup of marinara, divided
  • 2 baguettes, each cut in half to make 4 sandwiches total
  • 1/3 cup of grated parmesan cheese, divided
  • Slices of mozzarella cheese, divided
  • Fresh basil for serving


  1. Drain and press the tofu (full instructions can be found HERE!). Cut it into 8 even pieces (see photo and video for reference). Set aside.
  2. In a shallow bowl, mix together the panko, italian seasoning, garlic powder and sea salt.
  3. In another shallow bowl, whisk together the flour and milk.
  4. Dip the tofu cutlets in the flour and milk mixture to fully coat and then gently toss them in the panko mixture so that they are fully covered. Repeat with all of the tofu.
  5. In a large skillet, heat ½ inch of oil until sizzling hot, turn the heat down to medium. Add in the tofu, carefully, and cook until golden brown and crispy on both sides. About 3 minutes per side. Remove to a paper towel lined plate. Repeat with any remaining tofu, working in batches as needed.
  6. Assemble the sandwiches by slicing the bread in half, placing them on a large baking sheet, and topping each sandwich with ¼ cup of marinara sauce, making sure to spread some on the top and bottom. Place 2 pieces of the tofu on each sandwich and then top with the parmesan and mozzarella (divided evenly among the sandwiches). Broil in the oven until the cheese is nice and melted. Every broiler is different so I suggest you stand by the oven and watch until the cheese is melted.
  7. Sprinkle on some fresh basil, serve, and ENJOY


Once cooked, store the breaded tofu in an airtight container in the refrigerator for 3-4 days. It’s at its crispiest directly after cooking, but you can bring some back when reheating. You can reheat the breaded tofu either in a pan (a few mins only), oven (10-15 mins), or air fryer (for 3-4 minutes) until warmed through.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop & Broil
  • Cuisine: Italian