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Almond Crusted Tofu

This Almond Crusted Tofu Parmesean is encrusted with almond flour and sesame seeds for a delicious, crispy exterior, and a soft and juicy interior. This meal is great for Meatless Monday or for an easy plant-based recipe. 

I wanted to share a quick recipe with you today. It has to do with tofu!!

And if you don’t think you like tofu, you won’t be saying that after you try this. My husband, the avid 60-mile-a-week running phenom is a huge meat lover – and couldn’t put his fork down with this vegetarian substitute.

This is a great Meatless Monday recipe.

Tofu Parm with cheese in baking pan

I really like tofu – not as much as I like tempeh, but it’s still high on my list.

It’s standard to order it when I go out, but in my own kitchen, I’m a little more timid. Mostly because I can never decide what to do with it!

I have so many recipes pinned, but when it comes down to following them, I’m always changing my mind.

I admit, I was a little intimidated when I first tried tofu years ago.

Some people tell you, “it tastes like chicken,” or “takes on whatever flavor you combine it with.”

While I wouldn’t say it tastes exactly like chicken, it can definitely play the role of chicken in many things and fool ya by the look. It bakes like chicken and breads like chicken – it just doesn’t get as crisp on the inside.

But I like tofu for it’s soft and chewy nature – it sets it apart. And I do agree with the later – it’s a blank canvas for the flavors you want to add.

Nutrients in Tofu 

Plus, tofu has some things that chicken doesn’t have – like calcium. I urge you to try to slip it in your diet every now and then and see how you like it. No better time than the present, right?

I was determined to try something a little more out of the box. And I wanted something Italian-y with red sauce. So I figured why not bread the tofu and see how it turned out?

The first time it was gooood but a little under-crispy, at least to my liking. I modified a few things and got the breading to crisp a little more.

The first secret is…making sure the pan is really hot!

Sesame Almond Meal Tofu Parmesean

Because tofu is so soft and chewy, it really does wonders to have a crispy breading outside and a chewy inside, and it’s ready in just under 40 minutes from start to finish. 

Throw it over quinoa or some brown rice with some veggies, and you’ve got yourself a balanced plate, friends!

This tofu parmesan will be a hit for the whole family! And a great way to introduce tofu as a tasty alternative to chicken. 

Tofu Parm over rice

Here’s the recipe.


1 tbsp olive oil

2 eggs

1 block of tofu (I used Trader Joe’s Firm), halved

3/4 cup almond meal + ¼ cup Italian breadcrumbs (if GF, you can use 1 cup of almond meal but it may not crisp as much)

2 tbsp sesame seeds (+1 tbsp for topping)

¼ tsp salt

1 tsp Italian seasoning

¼ tsp black pepper

½ tsp garlic powder

¼ tsp oregano (+ more to sprinkle on top)

¼  tsp basil

2/3 cup mozzarella cheese

1 cup pasta sauce or marinara sauce


Preheat oven to 425.

Whisk eggs together in small bowl. In a second bowl, mix the almond meal and spices.

In large skillet, heat olive oil on medium-high heat.

Cut tofu in half and place each block in the egg mixture and then into the almond meal/spice mixture before placing on the hot skillet (make sure the temperature and oil are hot so it will crisp)

Cook tofu and flip until brown and crisp on all sides. While tofu is cooking, put ½ cup of pasta sauce ion bottoms of bread pan to coat. When tofu is done cooking, add to pan and top with remaining sauce, mozzarella cheese, any additional spices, and sesame seeds and bake.

Bake for 22-25 minutes. Top with additional basil and cheese, and serve immediately.

Sesame Almond Meal Tofu Parmesean over quinoa

Pin it for later!

Closeup of tofu parmesean

Looking for more tofu recipes?

This tempeh buddha bowl could also be made with tofu, and it’s vegan. 

How do you like to use tofu?

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  1. What a great idea and it sounds amazing! Really missing tofu and wishing I could have it. Thank you for linking up with us for Meatless Monday!

  2. This looks so good! Just might be worth a shot to see if my hubby would eat it. He eats vegetarian for dinner, but I do more beans and grains than tofu because he has a mental block.

  3. I love crispy tofu, but I would say I mostly use it in Asian-inspired dishes – I’ve never thought of making it Italian style!

  4. I haven’t had much luck with preparing tofu recipes. They haven’t been terrible but not great for sure. You’ve inspired me to try again.

    Thanks for sharing with the fitness health & happiness community. Have a great weekend!

  5. yum this looks awesome–im a big fan of tofu so i cant wait to try this out! I once made baked tofu and seasoned it like chicken and then chunked it up in to pieces and put it on a soup like chicken. I then served it to my meat loving parents when they came over for dinner and they didnt know if wasnt chicken haha

  6. SARAH THIS LOOKS SOOOOOO GOOD. Seriously, I want this now! I am just like you- I love tofu but prefer to have it out rather than at my house. This, however, I will give a shot! (or just come to your place and enjoy 😉 )

  7. Brilliant Sarah!! I’ve never thought of using tofu for “chicken” parmesan. I love tofu – though it can be tricky to get done right at home. I like it firm as can be. I stay away from all those boxed “fake meat” products that use soy and whatever else – so this would be an awesome way to experiment with it more at home.