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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!