Sheet Pan Tofu and Zucchini Parmesan

Make Meatless Mondays a breeze with my Sheet Pan Tofu and Zucchini Parmesan!

Sheet Pan Tofu and Zucchini Parmesan

Fall means back to school, busier schedules and dinner challenges. This month’s Recipe Redux theme is “Sheet Pan Meals” and my Sheet Pan Tofu and Zucchini Parmesan is a keeper. While I’m not a vegan or vegetarian, I strongly support the Meatless Monday movement and try to incorporate more meatless meals into my recipe rotation. Plus, baking vs. frying slashes calories and fat big time making this tasty combo waistline friendly.

Cooking with tofu is really easy, inexpensive and nutritious. The first time I attempted tofu parmesan it was kind of blah. Then I discovered panko. It provides a great crunch and the texture complements the smooth tofu. Fresh herbs make everything brighter and parsley and basil are two of my faves. This recipe even received a “thumbs up” from hubby who would likely never eat tofu on purpose.

Bonus! The best part of a sheet pan meal is the perfectly clean pan you have after removing the foil 🙂 I certainly see many more sheet pan meals in my future.

Sheet Pan Meal

This sheet pan meal serves 4
Make #MeatlessMonday a breeze with my Sheet Pan Tofu and Zucchini Parmesan! Share on X

Sheet Pan Tofu and Zucchini Parmesan

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Course Main Course

Servings 0

Calories

Ingredients

  

• Zucchini Au Gratin ingredients:
• 2 medium or 3 small zucchini (about 16 ounces, sliced very thin)
• 1 Tablespoon olive oil
• 4 fresh large basil leaves, chopped
• 1 Tablespoon chopped fresh parsley
• 4 oz 2% reduced fat shredded mozzarella or Italian blend cheese
• 2 Tablespoons grated parmesan cheese
• 1/4 cup whole grain seasoned bread crumbs
• optional 1/2 teaspoon Kosher salt
• Tofu Panko Parmesan ingredients:
• 14 oz package firm tofu
• 1 egg
• 1 cup whole wheat panko bread crumbs
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Kosher salt
• 1 Tablespoon chopped fresh parsley
• 3/4 cup marinara sauce, preferably low sodium
• 1/2 cup 2% shredded mozzarella cheese
• nonstick cooking spray

Instructions

 

• Preheat oven to 375 degrees.
• Line a sheet pan with nonstick foil, or regular foil sprayed with nonstick spray.
• In a large bowl, combine olive oil and zucchini, working through with your hands to make sure oil is evenly distributed.
• Add basil, parsley, mozzarella and parmesan cheeses and combine well.
• Add mixture to 2/3 of the sheet pan and top with bread crumbs.
• Cover with foil and bake for 20 minutes.
• Meanwhile, drain water from tofu and blot VERY WELL with paper towels.
• Slice tofu into 4 even slices lengthwise so they are large, thin rectangles. Continue to blot each slice with paper towels until they are almost dry.
• Combine panko crumbs, oregano, garlic powder, salt and parsley on a plate.
• In a separate wide bottomed bowl, beat egg, dip each tofu slice into egg and then into breadcrumbs.
• Once zucchini has baked for 20 minutes, remove foil.
• Place tofu slices onto remaining 1/3 of baking sheet and spray tops with cooking spray.
• Bake for 10 minutes until panko is lightly browned.
• Add 2-3 tablespoons of sauce to each piece and top with approximately 2 tablespoons of shredded cheese.
• Bake for additional 5 minutes until cheese melts.
• Remove from oven and serve sheet pan meal with a garnish of fresh parsley and basil.

Notes

To make it easier, I placed tofu on another piece of nonstick foil and added it to the sheet pan.

Tried this recipe?Let us know how it was!

Sheet Pan Tofu Panko Parmesan Label

Sheet Pan Zucchini Au Gratin Label

Check out the delicious sheet pan meals created by my fellow Recipe Reduxers by clicking the image below.