It’s my 8-year Blogiversary & I am Writing a Cookbook! Plus, Tofu Parmesan & Spaghetti

I have exciting news everyone! Besides the fact that it is my 8-year blogiversary, I got a book deal and I signed on to write cookbook! The concept is to “make everything vegan” so it will be packed with familiar dishes, veganized, like this tofu parm, but more on that in just a moment…

I am heavy into recipe development, testing, and writing. Most of the recipes are new but some favorites from the blog will be in the book. The manuscript is due in June and the book should be out in the winter of 2020. Thank you to all of you have been here over these last 8 years and who have encouraged me to write a book. It’s a dream come true. I will keep you posted on my progress. And if anyone wants to test recipes, send me a note at lisasprojectvegan @ gmail . com, and I will send the details.

Now to the recipe at hand. It’s tofu parm and it’s a good example of the kind of recipes that will be in the book. Mainstream, familiar, but vegan. I love all kinds of parmesan dishes – eggplant, cauliflower, tempeh – because really, think about it, they are all about something that serves as the vehicle for breading, sauce, and (vegan) cheese. I use homemade seasoned breadcrumbs and my homemade sauce, and boom, parmesan. Here is the recipe!


Tofu Parmesan & Spaghetti

An easy, recognizable dish that is tasty and fun to eat!

Course Main Course
Servings 2 bowls


  • 1/2 block extra firm tofu cut into 4 cutlets
  • 2 chickpea flour eggs 1 chickpea flour egg = 1 tablespoon chickpea flour + 3 tablespoons water)
  • 1/2 cup breadcrumbs
  • Olive oil, for cooking
  • Spaghetti, for serving
  • Miyoko's vegan mozz, for garnish
  • Fresh parsley, for garnish


  1. Whisk the chickpea eggs together. Pour into a shallow bowl or breading dish.

  2. Pour the breadcrumbs into a separate shallow bowl or breading dish.

  3. Dredge the tofu in the chickpea eggs and then into the breadcrumbs, gently pressing the tofu into the breadcrumbs to make sure they stick. 

  4. Heat oil in a cast iron or nonstick skillet. When the oil is shimmering, add the tofu and cook until the first side is golden. Use a thin spatula to gently flip the cutlets over and cook the second side until golden.

  5. Serve over spaghetti with sauce, a few pieces of Miyoko's mozz, and fresh chopped parsley. Enjoy!

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