Parmesan Baked Tofu with Burst Cherry Tomatoes Recipe - Pamela Salzman Skip to content

Parmesan Baked Tofu with Burst Cherry Tomatoes Recipe

Why you’ll love this parmesan baked tofu recipe

  • it will be your new favorite way to make tofu; 
  • super flavorful; 
  • recipe comes together in no time;
  • you can use the parmesan mix on chicken for different eaters; 

Ingredients 

  • Tofu – I use firm or extra-firm tofu. I do prefer organic and Trader Joes sells sprouted tofu if that’s something important to you. The secret to making a nice piece of crispy tofu is to press the moisture out of it. You can do this by wrapping the tofu block in paper towels and putting something heavy on it (like a skillet) for a couple minutes or using a tofu press like the one in the photo
  • Parmesan cheese – I love parmesan cheese! I get a block of parmigiano reggiano from Costco and grate it by hand or in the food processor. You can use pecorino (sheep’s milk cheese) or a vegan parmesan instead. 
  • Garlic powder – I like using garlic powder in place of fresh garlic when I want a subtle garlic flavor. 
  • Oregano – I use dried oregano in the seasoning mix for the tofu. 
  • Paprika – There are different kinds of paprika available. I use regular paprika in this recipe, also known as sweet paprika. 
  • Garlic – I use thinly sliced fresh garlic for the tomato sauce. They key is not to burn the garlic. You want it to be golden brown. 
  • Crushed red pepper flakes – is optional, but I find it to be a key ingredient when cooking tomatoes. They add a subtle spice kick. 
  • Tomatoes – I like to use cherry tomatoes, but you can use a large tomato as well. 
  • Basil leaves – basil and tomatoes go so well together. My grandma taught me to tear basil by hand so you don’t bruise it, especially if your knives are not sharp. 

How to make parmesan baked tofu

  1. Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
  2. Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
  3. Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
  4. Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
  5. Bake in the oven for 35-45 minutes, or until golden.
  6. Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.

Tips 

  • If you make a lot of tofu, it may be worth getting a tofu press. It helps press out the moisture out of tofu. This is the one I use. 
  • When sautéing garlic for the tomato sauce, be sure not to burn the garlic or else it will give a bitter flavor to the sauce. 
  • You can tear basil by hand if your knives are not super sharp. That way you don’t bruise the leaves. 

Substitutions 

  • Tofu – boneless skinless chicken breasts – see this recipe 
  • Parmesan cheese – pecorino, vegan parmesan or nutritional yeast

Other recipes you may like 

*Crispy Baked Tofu 

*Baked Parmesan Chicken Caprese

*Grilled Chicken with Cherry Tomato Vinaigrette

 

If you give this parmesan baked tofu recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

5.0 from 2 reviews
Parmesan Baked Tofu with Burst Cherry Tomatoes
Serves: 2-4, depending on what else you're serving
 
Ingredients
  • Tofu:
  • 1 (12 to 15-ounce) firm or extra-firm tofu block
  • 1 Tablespoon unrefined cold-pressed extra-virgin olive oil (you may need a smidge more)
  • ½ cup grated parmesan cheese (use vegan Parmesan if desired)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • ---------------------------------------------
  • Sauce:
  • 2 Tablespoons unrefined olive oil
  • 4 garlic cloves, thinly sliced
  • Pinch crushed red pepper flakes (optional)
  • 1 pint cherry tomatoes, halved
  • Sea salt and freshly ground black pepper to taste
  • A few large basil leaves, torn by hand
Instructions
  1. Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
  2. Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
  3. Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
  4. Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
  5. Bake in the oven for 35-45 minutes, or until golden.
  6. Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.

 

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Comments

6 Comments

  1. This was really delicious! Served it alongside roasted cauliflower for a fast meal. Only weird thing is that the tofu was done after 20 mins — I thought I must have read the recipe wrong!

    • Always good to use recipes as guidelines and check things early!

  2. Made this the other night and it was a hit. Served it with a big salad. I’d never heard of a tofu press before but need to get one since I make tofu often anyway, and plan to put this recipe into regular rotation! Delicious, nutritious, & easy!

    • I’m so glad to hear that! We make tofu a lot as well and the press has definitely come in handy. I’ll even put the tofu in the press in the morning and leave it in the fridge all day. :). Check my shop page for the one I use.

  3. This recipe looks delicious. And easy. Can’t wait to try it.
    When you grate parmesan using the food processor, do you do it in bulk and then store the grated cheese in the fridge? If so, how long does it last?

    • Yes, that’s what I do. Sometimes I grate it by hand with a large microplane if I want the fluffy texture. I store grated cheese in a glass container in the fridge and it lasts a LONG time – at least a month.


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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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