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Crispy Tofu Parmesan

Our friend Beth kept raving about a Hello Fresh chicken recipe. She talked it up so much that I decided I had to try a vegan version. This quick and easy entree is on our table almost every week. Thick slabs of tofu with a savory, crunchy topping alongside lemony, roasted green beans and pasta tossed with garlic and herbs.

We love the flavor and texture combinations in this meal. I like it best with angel hair pasta. When I took this photo I realized at the last minute that I didn't have any left so used pearl couscous instead, which is also delicious. We use locally made CinSoy tofu, both at home and in our Mad Cheese products. You can find it at Whole Foods, Fresh Market, Madison's at Findlay Market, etc. It does not need to be pressed, just drain it and pat it dry before slicing. If you use a different brand I recommend pressing it first for the best texture.

yield: 4 servings

prep time: 30 minutes

cook time: 15 minutes

total time: 45 minutes


Crispy Tofu Parmesan


6 green onions, white parts cut into slices and green parts cut into slices.

1 lemon

¼ cup breadcrumbs (regular or Panko)

¼ cup Mad Parma, finely grated

1 teaspoon smoked paprika

1/8 teaspoon cayenne (more or less to taste)

1 package firm or extra firm CinSoy Tofu

2 tablespoons vegan mayonnaise

6 ounces fresh Green Beans

1/2 box angel hair pasta (or other pasta of choice)

2 tablespoons vegan butter

1 clove garlic

1 Tablespoon chopped Fresh herbs (I like parsley and basil)


Preheat oven to 425 degrees. Thinly slice the green onions, separating the white and green parts.

In a bowl, stir together the breadcrumbs, Mad Parma, paprika, cayenne, a large drizzle of olive oil, and a pinch of salt and pepper. Pat tofu dry with paper towels; cut into 4 equal slabs and season all over with salt and pepper.

Toss green beans on one side of a large baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place tofu slabs on the other side, evenly slather the tops of the slabs with mayonnaise. Mound breadcrumb mixture on top, pressing firmly. Roast until green beans are tender and starting to brown in places, 10-15 minutes. Remove from the oven and toss the green beans with the zest and juice from the lemon.

While the tofu and beans are roasting, bring a medium pot of salted water to a boil. Once the water is boiling, add the pasta and cook until tender, according to package directions. Drain thoroughly. Melt the vegan butter in the now empty pot over medium heat. Add the white parts of the green onion and cook until softened, about 1 minute. Press, mince or grate the garlic, chop the fresh herbs and add both to the pot. Cook for 1 minute. Return the cooked pasta to the pot and stir to coat. Season with salt and pepper to taste and keep warm until serving.

Divide the tofu, green beans, and pasta between plates. Garnish the tofu with the remaining green onion slices.


Did you make this?

If you make this, I'd love to know how you like it. Please feel free to leave a comment.

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