If you’re looking for a very satisfying and slightly fancy vegetarian dinner, these easy Vegetarian Chicken Parmesan Sandwiches are for you. They’re made with oven-baked crispy tofu, marinara sauce, and creamy mozzarella cheese. They’re easy enough to make for lunch but also filling enough for dinner. Serve with a side of fries, chips, or a salad, and enjoy!
Tofu doesn’t have to be plain and boring, and these Vegetarian Chicken Parmesan Sandwiches prove that. The tofu is sliced thinly and coated with batter and panko. It bakes to crispy perfection in the oven and is topped with flavorful marinara and creamy mozzarella cheese. These sandwiches feel fancy, but are easy enough to make at home for a weeknight dinner.
Why You’ll Love These Vegetarian Chicken Parmesan Sandwiches!
- They’re cozy and filling – To me, Italian-inspired food is the classic comfort food. These sandwiches are crunchy, cheesy, and will leave you feeling happy and full!
- Perfect for the end of summer – At the end of summer, I love making recipes packed with fresh summer flavors that are also warm and hearty. These veggie chicken parm sandwiches are just that.
- They are easy to adapt for different diets – You can easily make these sandwiches gluten-free and/or vegan by tweaking a few things. Let me know if you have any questions about that.
Vegetarian Chicken Parmesan Sandwich Recipe Ingredients
- Tofu – Make sure to use extra- or super-firm tofu that has been pressed well. I like to use the pre-pressed, super-firm, high-protein tofu. I get it at Sprouts or Trader Joe’s.
- Batter – I make a super easy batter by mixing equal parts flour and plant-based milk. I also add in a little salt and garlic powder for extra flavor.
- Panko Mixture – I prefer panko rather to regular bread crumbs. Panko is light and crispy and works well when making this Tofu Parmesan recipe. To make this recipe extra flavorful, I add grated parmesan cheese, granulated garlic, dried oregano, and salt to the panko mixture.
- Marinara Sauce – Any marinara or tomato sauce will work! I love the flavor of Rao’s Marinara Sauce. It’s on the pricier side, but really does taste better than most jarred red sauces.
- Cheese – I used mozzarella slices that I layered on top of the marinara sauce. You can also use shredded mozzarella or even provolone slices.
- Pesto – The pesto is optional but adds tons of flavor! You can use homemade or prepared pesto sauce.
- Buns – I like to use brioche hamburger buns for this recipe because they’re rich and decadent and go well with the other flavors.
How To Make Tofu Parmesan Sandwiches
- Preheat oven to 425 degrees F. Prepare the tofu: Start by pressing as much water out of your tofu as you can, or buy a pre-pressed tofu if you can find it. I put the tofu on its side and cut 4 big slices out of it. You can really cut the tofu whichever way works best for you. Set tofu aside while you make the batter and panko mixture.
- Make the batter: To a small bowl, add the flour, milk, salt, and granulated garlic. Whisk until a thick batter forms.
- Make the panko mixture: Add panko to a shallow dish and add the parmesan cheese, dried oregano, granulated garlic, and salt. Mix until well-combined.
- Batter and bread your tofu: I like to use my hands to spread the batter on all sides of the tofu. You don’t need it to be too thick; it just needs a light coating to help the panko stick to the tofu. After spreading the batter on the tofu, place it in the panko mixture. Sprinkle the panko on top of the tofu and make sure the tofu is completely coated with panko. Repeat with each slice of tofu.
- Place the breaded tofu slices on a baking sheet lined with parchment paper or sprayed with cooking spray. Spray the tops of the tofu with a little cooking spray and place in the oven. Bake tofu for 30-40 minutes, until browned and crispy, flipping half-way through.
- Remove from the oven and top each slice of tofu with about 1/4 cup marinara sauce and 1/4 cup cheese. Place back in the oven and bake until cheese is melted, about 10 minutes.
- Assemble your sandwiches: You can toast the buns if you like. Spread about 1 Tablespoon of pesto on the bottom bun and top it with baby spinach and fresh tomato slices, if desired. Add on the tofu parmesan and top with the remaining bun. Enjoy!
Sandwich Recipe Frequently Asked Questions
- Is this recipe gluten-free? No, but it can easily be made gluten-free by using gluten-free flour, panko, and hamburger buns.
- Are these sandwiches vegan? No, I used regular parmesan and mozzarella cheese for mine. Still, you can easily make this recipe vegan by using nutritional yeast in place of the parmesan and vegan cheese in place of the mozzarella. I have a vegan version here!
- Can these be made with a store-bought vegetarian chicken patty? Yes, you can definitely do that!
- What should I serve these sandwiches with? You can serve them with a side of fries, chips, or a salad for a balanced meal.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Amazing Tofu Recipes?
Spicy Edamame Stir Fry with Tofu
Korean Inspired Tofu Bowls with Vegetables
Print
Vegetarian Chicken Parmesan Sandwiches
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
If you’re looking for a satisfying vegetarian dinner that looks a little fancy, these Vegetarian Chicken Parmesan Sandwiches are for you! They’re made with oven baked crispy tofu, marinara sauce and creamy mozzarella cheese. They’re easy enough for lunch but also filling enough for dinner. Serve with a side of fries, chips or a salad and enjoy!
Ingredients
Scale
- 1 package extra firm or super firm tofu, pressed well
- 1 cup marinara sauce
- 1 cup shredded or sliced mozzarella cheese
- 1/2 cup pesto sauce (optional)
- 1 cup baby spinach leaves (optional)
- 4 hamburger buns, I like to use the brioche buns for this recipe
Batter:
- 1/3 cup all purpose flour
- 1/3 cup milk, I used unsweetened soy milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
Panko Mixture:
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese (the kind you put on pizza)
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Pre-heat oven to 425 degrees F. Prepare the tofu: start by pressing as much water out of your tofu as you can, or buy a pre-pressed tofu if you can find it. I put the tofu on its side and cut 4 big slices out of it. You can really cut the tofu whichever way works best for you. Set tofu aside while you make the batter and panko mixture.
- Make the batter: to a small bowl, add the flour, milk, salt and granulated garlic. Whisk until a thick batter has formed.
- Make the panko mixture: Add panko to a shallow dish and then add the parmesan cheese, dried oregano, granulated garlic and salt. Mix until well combined.
- Batter and bread your tofu: I like to use my hands to spread the batter on all sides of the tofu. You don’t need it to be too thick, just a light coating to help the panko stick to the tofu. After spreading the batter on the tofu, place it in the panko mixture. Sprinkle the panko on top of the tofu and make sure the tofu is completely coated with panko. Repeat with each slice of tofu.
- Place the breaded tofu slices on a baking sheet lined with parchment paper, or sprayed with cooking spray. Spray the tops of the tofu with a little cooking spray and place in the oven. Bake tofu for 30-40 minutes, until browned and crispy, flipping half way through.
- Remove from the oven and top each slice of tofu with about 1/4 cup marinara sauce and 1/4 cup of cheese. Place back in the oven and bake until cheese is melted, about 10 minutes.
- Assemble your sandwiches: You can toast you buns if you like. Spread about 1 tablespoon of pesto on the bottom bun and top with baby spinach and fresh tomato slices, if desired. Add on the tofu parmesan and top with the remaining bun. Enjoy!
Notes
If you like things spicy, I would recommend also adding some crushed Calabrian chilis to your sandwich!
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Vegetarian
- Method: Oven
- Cuisine: Italian Inspired
Leave a Reply