Tofu Parm Sandwiches (vegan! easy!)

I love tofu parm, its such a simple recipe that is filling and always cozy & delicious. Today we are making it in sandwich form but feel free to serve on pasta too!
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[@edyann]

Easy is my favorite word when it comes to vegan recipes. 🙈😘

[@edyann]

@@randomchick315 I'll check it out! Thanks!

[@TheWickedlu]

It'd probably be more flavorful to try to drain the water from the tofu cakes and then soak them in a vegan chicken broth before breading them. I think that's the only thing I'd do differently.

[@audreym3908]

Sounds yummy! Do you know how long to soak them in the broth for?

[@TheWickedlu]

@@audreym3908 if they were drained first, I'd say around 10-15 minutes.

[@__mcat]

oooooh that sounds lovely. i'm gonna have to use that trick cooking tofu from now on.

[@ChristianLove7]

mYsTeRiA 143 Also, for a firmer texture you can slice and then freeze the tofu.

[@TheWickedlu]

@@ChristianLove7 I actually freeze mine when I buy it and then thaw it before use and squeeze out the rest of the water like a sponge. Lol

[@1234567890sbl]

I'm definitely going to get some tofu and s Baguette and having this ASAP

[@arj-peace]

I love how simple this recipe is. Thanks for the clear step-by-steps.

[@j.c.6573]

I just made this! Omg soo good. I would say add seasoning to the flour as you would with chicken that's what I did and it was delicious.

[@GennaHoyt]

Liv I made this last night for my parents and I just put it over bow tie pasta (rather than sandwiches) and my stepdad told me it was the best tofu dish he’s ever had. I was skeptical at first but it came out so incredibly delicious. I used soy milk rather than egg replacer, too. I’ll be saving this recipe! 😊

[@cecillegagne6900]

I made this recipe, its very good. I made more then I needed so I had them for a few days. Weirdly Id say the tofu parm tastes better the next day, probably because the tofu absorbs the flavour more

[@poshypineapple473]

Yum! I think my kids will love this.

[@lizpena1008]

I do mine “chicken parm” i an air fryer then use the follow your heart brand shredded parm. It’s the best parm I’ve found

[@ChristianLove7]

Liz Pena Excellent idea, and I happen to have one, Less oil for sure!

[@DizzyMissLucie]

I had no egg replacer powder on hand, so I used your chicken nuggets recipe. Worked very well! Used it on linguini.

[@nikauliabreu2077]

Okay but this looks sO GOOD??!! Thanks for always bringing us great recipes, Liv! ❤️

[@ginnywilliams8159]

Yum! I loved chicken parm back in the day. Looks like the real deal. Will try it! Thanks Liv! 🍁❤️

[@anacatarinap9378]

You should make a coffee shop series playlist for your channel ☺️ Loved the recipes!

[@loerkue]

This looked amazing!! Thank you.

[@gayatri554]

I love how easy your recipes are! Love ya! ❤

[@suzettesmith2075]

Yummy!

[@velvet4299]

I can't wait to make this!!! I'm so excited

[@AlternativeReality]

This looks really amazing! I am going to have to try this!

[@divvvvvvvvvv]

Looks super delicious!

[@crownjules]

I’ve never thought to use tofu, because eggplant parm already is a meat free thing that exists

[@oliviablanchard8179]

As a French person, I approve this baguette.

[@Yessica990]

I looove tofu 😍 I can't wait to do this

[@laur5486]

This looks great! I want to try making this but double freezing the tofu like Mary’s Test Kitchen shows since I don’t like the normal texture of tofu.

[@qqqqdcvhjutrxbjoyfb76]

This looks so yumm

[@scottreacher4620]

Looks amazing!

[@royalvamps5896]

I know this is off topic but what brand of pasta and bread or any carb that you use? Because I don’t know what is the best vegan bread, and pasta, and rice.

[@MealsMadeAtHome]

this comment is for anyone who sees and can help. I tried to fry tofu to create a sandwich and it was falling apart and extremely mushy. I initially pressed it, then marinated it and didn't press a second time(perhaps that's why) never got crispy though. I saw on a video to marinate in a little bit of coconut oil mixed with veggie broth to create "fat" and flavor. I used once-frozen firm tofu.

[@MsLuvUmost]

That looks so bomb.

[@JustinVWilliams]

Ty I love this video. I can't wait to try. Do you do any prepping for the tofu? Or do you just start from opening.

[@Didi38]

Waw looks so good. 👏

[@earthenvessel9674]

Can you bake these instead of frying?

[@beammeupjosi]

Damn does this look good

[@morelifeotto6063]

👏🏽

[@Pinupred21]

What can I use in place of the egg replacer ?

[@mahekandrade1986]

can I use flaxseed as an egg replacer?

[@anjelarriaga3552]

flaxseed is a good egg replacer for baking, not so good for an liquid dip for fried food unfortunately. however, i have learned that almond milk, distilled vinegar, and hot sauce makes an amazing liquid dip for stuff like this.

[@mahekandrade1986]

@@anjelarriaga3552 I'll try that! thank you

[@angela-ps8cf]

omg 😭❤️

[@nickwade443]

i;m hungry now

[@TheTamEra06]

Ok weird question but how to you prevent your baguette from going rock hard? My mom has brought a few home now but they go hard within a day haha help

[@kimwade6249]

TheTamEra06 best eaten the same day..

[@TheTamEra06]

@@kimwade6249 yes true but if we can't finish and want again another day? Seems impossible haha

[@sashieXO]

It will last a bit longer if it’s in an air tight bag

[@araah6086]

@@TheTamEra06 freeze them

[@jjp6874]

😌👌🏼👏🏼

[@martinamerciari1161]

Why tofu when parmigiana is made with eggplants?

[@ChristianLove7]

This would be a great recipe substituting eggplant too!

[@martinamerciari1161]

@@ohleander02 ohh okay, thanks :)

[@nikoleb3887]

Omg im ao fast

[@amdperacha]

Thats the blandest tofu recipe I've ever seen.

[@salonikumar29]

BRING THE TASTE TESTS BACK!

[@Ruth-lr5wo]

As a college student, I love how your recipes. They are so simple!! love you Liv. I have been listening to your podcast while I have been cooking and it is AMAZING!!

[@Ruth-lr5wo]

@@randomchick315I will definitely check it out!

[@catherinebiermann7940]

If you have a little extra time, dredge the damp tofu slabs in flour (with some seasoning is good too), then dip in egg replacer, then bread crumbs. Makes a thicker crunchier crust.

[@singer2be256]

I've gotta ask. How do you get the ideas for so many new recipes all the time?

[@veganvocalist4782]

They look amazing , if you sold those at a fair / festival / fate etc I reckon they would go down a storm , will try a version on this but will experiment with soaked linseed as the egg replacer

[@easilyoffendedvegan8855]

Can i use cornstarch and water instead of an egg replacer?

[@lihoo1456]

Thanks. Unbelievable

[@DanicaB]

What a good idea, that looks delicious !! I’m definitely going to try it 🥰

[@rachelfry8445]

Looks so yummy!!

[@timothytodd5795]

Looks Good!

[@lizpena1008]

Love your recipes!! Would love to see a birthday cake &/or red velvet pancake recipe 🥞♥️

[@LineLeknesund]

YUM!!! Looks so good

[@MakeupForGlasses]

I've never even liked chicken parm but I'm still going to make this because it looks so much better!

[@shinytomoon]

Omg I need a tiny balloon whisk like yours!

[@CrissySims]

Looks incredible chick! Can’t wait to try😍😋❤️

[@jessicainthekitchenrecipes]

Yum!!! I want to try this STAT 😋

[@JazmineCelestee]

I CANT WAIT to make this this weekend omg

[@margRose]

awesome recipe!!!!!

[@sandrajuarez261]

I feel that I’m “obligated” to try this recipe! My son loves and I mean LOVES LOVES LOVES all your recipes. From your cookbook to the ones you have on YT, there isn’t one that he hasn’t loved. I love your channel/recipes bc not only are they delicious, fast but I feel like it’s a guarantee that my son will love them! (And he’s a bit picky)

[@itslivb]

Awe that’s so nice!! So happy to hear that :)

[@TheDiscountVegan]

That looks so good! I love using tofu as a protein option.

[@sherolanglin363]

looks amazing! 😍

[@nikoleb3887]

Omg im so fast

[@Danix92]

I wish I could eat tofu, so many recipes look amazing. I tried once, I followed a chick fil a nuggets recipe exactly. I pressed the tofu and everything but it was still so watery, even after frying. It was a mushy mess in my mouth and I never tried it again. Maybe someday I'll give it a shot again for one of your recipes.

[@dorothy415]

Hey! There are several tofus. There is firm Tofu and silken Tofu. The silken Tofu is very soft and mushy etc... Maybe that's the one you tried? If you out firm Tofu in the oven it normally gets even firmer ✌️

[@Danix92]

Dorothy Hello! I had used extra firm and pressed as much liquid as I could for over 30 mins. I don't know what happened but the texture threw me off and I'm very hesitant to try again.

[@autumnrain7918]

I would suggest pressing/draining your extra firm tofu, cube it, then coat in spices of choice, spray with a little oil, and bake until crispy and golden around the edges! It really gets that extra moisture out, and gives it a chewier texture that some people find more palatable. Another option is to finely crumble tofu into a nonstick pan, and "dry fry" it until it is browned and dry to the touch (I use a little cooking spray once in the beginning, and a little more if it starts to stick). Add your spices and a couple tablespoons of water, and keep stirring until the tofu is dry again. This is great as a ground meat replacer, as the texture is super similar, and it really takes on the flavor of whatever spices you use (even more so that other ways of preparation, because there is less plain tofu in the middle as it's very fine). Hopefully one of those helps you get over your yucky experience!

[@Danix92]

AutumnRain Thank you! I'll definitely give that a try!

[@kimwade6249]

Try draining the tofu and then freezing it... when you defrost it, you can literally squeeze the water crystals out and then slice it.. gives a much firmer almost fibrous texture.. I love it!