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Tofu Parmigiana With Roasted Veggies

5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Servings 4


  • 14 oz tofu extra firm, drained and pressed
  • 1/2 cup bread crumbs
  • 2 tbsp dried oregano
  • 2 tbsp avocado oil
  • 2 cups green beans trimmed
  • 3 cups mini potatoes chopped in half
  • 4 cup marinara sauce
  • 2 cup shredded dairy-free cheese


  • Preheat oven to 400 F.
  • Combine the breadcrumbs with oregano in a medium-sized bowl. Fill up another medium-sized bowl with water.
  • Slice the tofu into as close to consistent quarter inch slices as you can. Dip tofu in the water bowl and then in the breadcrumb mixture, coating all sides as you go.
  • Heat 1 tbsp avocado oil on large skillet over medium heat. Cook until one side of the tofu is crispy and then flip.
  • While the tofu is cooking, add trimmed green beans and mini potatoes to a parchment-lined baking sheet. Drizzle with 1 tbsp avocado oil and 1 tbsp dried oregano.
  • Next, drizzle marinara sauce on the bottom of a baking pan. Add fried tofu on top and then top with more marinara. Add vegan shredded cheese.
  • Place baking sheet and veggie pan in the oven for 25 minutes. Flip the veggies halfway. Enjoy!
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