20g protein per serving starts with wet tofu, which is the opposite of what most recipes tell you, and it is exactly what makes the nutritional yeast and spices stick instead of falling off in the oven. 13 minutes at 400°F turns the edges golden, then tomato sauce and vegan mozzarella go on top for 5 more minutes until the cheese bubbles. Under 30 minutes, one pan, dinner done. Best eaten fresh the same day, but reheats in the oven at 350°F for 10 minutes if needed.
Ingredient Breakdown
- 1/2 block (8 ounces) super firm tofu
- 1 1/2 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon dried parsley
- 1/3 cup vegan mozzarella shreds
- 3 tablespoons nondairy milk, unsweetened and unflavored
- Scant 1/2 cup tomato sauce
- Spray oil (for baking, optional)
- Basil (for garnish, optional)
- Grated vegan parmesan (for topping, optional)
The nutritional yeast does the heavy lifting here, giving the tofu a cheesy flavor that enhances the overall taste of the dish.
The Method
- Preheat the oven to 400°F (204°C).
- Cut the tofu into about 1/4 inch thick slices. I usually get about five slices. Do not pat the tofu dry; keep it wet so the seasonings adhere.
- In a small dish, combine the nutritional yeast, garlic powder, onion powder, salt, paprika, and dried parsley.
- Coat each slice of tofu with the seasoning mixture and place them on a lined baking sheet.
- Optional: Spray lightly with spray oil and bake in the oven for about 13 minutes, or until golden brown.
- While the tofu is baking, combine the vegan mozzarella and nondairy milk in a small saucepan. Cook over low heat, stirring occasionally until the cheese melts into a creamy consistency.
- Once the tofu is done baking, remove it from the oven. Spread a thin layer of tomato sauce over each piece and then top with melted vegan mozzarella.
- Return to the oven and bake for 5 more minutes. If desired, you can broil on high for about 2 minutes, but watch it closely to avoid burning.
- Allow it to cool for 1 to 2 minutes before carefully removing from the pan.
- Plate it up and add any desired garnishes like fresh basil or grated vegan parmesan.
Timing & Temperature
- Prepare and slice tofu: 5 minutes at room temperature | tofu should be wet.
- Bake spices on tofu: 13 minutes at 400°F | edges golden brown.
- Melt mozzarella: 5-7 minutes at low heat | cheese should be fully melted.
- Final bake after topping: 5 minutes at 400°F | cheese bubbling and sauce hot.
Total: about 30 minutes. The biggest timing mistake is not allowing enough time for the tofu to bake until golden, which adds a wonderful texture.
Where People Get Stuck
- MISTAKE: Cutting tofu too thin.
- RESULT: Tofu becomes dry and less flavorful.
- FIX: Aim for thicker slices, around 1/4 inch.
- SIGNAL: The edges should be golden brown.
- MISTAKE: Drying the tofu before seasoning.
- RESULT: Seasonings won’t stick well.
- FIX: Keep tofu wet before applying spices.
- SIGNAL: Seasoning should adhere evenly.
- MISTAKE: Over broiling the cheese.
- RESULT: Cheese might burn instead of melt.
- FIX: Keep a close watch during broiling.
- SIGNAL: Look for a light golden color on top.
What separates a good result from a bad one in this dish is the proper texture achieved from baking the tofu correctly.
Variations That Work
- Tofu to Tempeh: A firmer texture but may require longer baking time.
- Nutritional Yeast to Vegan Parmesan: Increases the cheesy flavor, no cooking adjustment needed.
- Tomato Sauce to Pesto: A different flavor profile; it can be layered without baking again.
What to Serve With It
- A side of garlic bread boosts the experience with a crunchy texture.
- Steamed veggies provide a fresh balance to the rich flavors.
- A light salad adds a crispness that contrasts well with the warm tofu.
The single pairing that completes the meal is a simple green salad, as the acidity from the dressing cuts through the richness.
Storage
Best eaten fresh same day; tofu softens if it sits.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for this dish.
- Reheat: In a microwave at medium heat for 1-2 minutes or in a preheated oven at 350°F for 10 minutes; add a splash of water if it seems dry.
- Next day: The tofu will soften and may lose some crispness.
Yield & Nutrition
- Servings: 2
- Calories: Approximately 250
- Protein: 20g
- Carbs: 20g
- Fat: 14g
- Fiber: 3g
These are estimates. Exact values depend on specific brands and portion sizes.
Final Word
You now know that keeping the tofu moist is crucial for building flavor. Next time, consider using tempeh for an interesting twist. It’s a great option for a quick dinner when you want something satisfying and easy.
FAQ
Can I make this ahead of time?
You can prepare the tofu slices and the sauce a day ahead, but bake them right before serving to maintain the ideal texture.
How long does this keep in the fridge?
It keeps for about 3 days in an airtight container; heat gently before serving.
Can you freeze this?
Freezing is not recommended; the texture of the tofu will not hold up well after thawing.
What can I substitute for nutritional yeast?
If missing nutritional yeast, you can use vegan parmesan, keeping in mind that it alters the flavor slightly.
Print
Cheesy Baked Tofu with Vegan Mozzarella
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and delicious cheesy baked tofu dish topped with vegan mozzarella, perfect for a satisfying dinner.
Ingredients
- 1/2 block (8 ounces) super firm tofu
- 1 1/2 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon dried parsley
- 1/3 cup vegan mozzarella shreds
- 3 tablespoons nondairy milk, unsweetened and unflavored
- Scant 1/2 cup tomato sauce
- Spray oil (for baking, optional)
- Basil (for garnish, optional)
- Grated vegan parmesan (for topping, optional)
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the tofu into about 1/4 inch thick slices.
- Keep the tofu wet so the seasonings adhere.
- Combine the nutritional yeast, garlic powder, onion powder, salt, paprika, and dried parsley in a small dish.
- Coat each slice of tofu with the seasoning mixture and place them on a lined baking sheet.
- Optionally, spray lightly with spray oil and bake in the oven for about 13 minutes, or until golden brown.
- While the tofu is baking, combine the vegan mozzarella and nondairy milk in a small saucepan. Cook over low heat, stirring occasionally until the cheese melts into a creamy consistency.
- Once the tofu is done baking, remove it from the oven and spread a thin layer of tomato sauce over each piece.
- Top with melted vegan mozzarella and return to the oven to bake for 5 more minutes.
- If desired, you can broil on high for about 2 minutes, but watch closely to avoid burning.
- Allow to cool for 1 to 2 minutes before carefully removing from the pan.
- Plate it up and add any desired garnishes like fresh basil or grated vegan parmesan.
Notes
Best eaten fresh the same day, but can be reheated in the oven at 350°F for 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg
