Crispy Tofu Parm With Spaghetti Marinara
plus Fresh Mozzarella
- Soy
- Wheat
- Milk
- Eggs
Classic Italian-American vibes abound in this old-school meal with a vegetarian twist! Crispy battered tofu is spread with marinara sauce and topped with mozzarella, which melts to gooey perfection. It's accompanied by spaghetti tossed with tangy marinara and Parmesan. All you need is a red-checkered tablecloth to set the mood!
Ingredients
2 unit
Scallions
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Italian Seasoning
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 tablespoon
Tuscan Heat Spice
14 ounce
Marinara Sauce
4 ounce
Fresh Mozzarella
(Contains: Milk)
82 g
Tempura Batter
(Contains: Wheat, Milk, Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Thinly slice mozzarella into rounds. Halve tofu crosswise, then slice each half widthwise (you’ll have four thin square planks; eight planks for 4 servings). Season generously with Italian Seasoning, salt, and pepper; set aside. • In a shallow dish, whisk tempura batter mix with 1⁄2 cup cold water (1 cup for 4 servings). Place panko in a separate shallow dish.
• Add tofu to dish with batter and turn to coat evenly. (TIP: Use a fork to gently turn tofu in batter and transfer to next dish.) Transfer tofu to dish with panko and turn to coat, pressing to adhere. • Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu. • Cook until golden brown and crispy, 2-4 minutes per side (if tofu begins to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate; season both sides with salt.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄4 cup pasta cooking water (1⁄2 cup for 4 servings), then drain.
• Heat a drizzle of oil in pot used for pasta over medium heat. Add scallion whites; cook, stirring, until fragrant, 30 seconds. • Add marinara, garlic powder, 1⁄4 cup reserved pasta cooking water, 2 TBSP butter, 1⁄2 TBSP Tuscan Heat Spice, and 1 tsp sugar (1/3 cup pasta cooking water, 4 TBSP butter, 1 TBSP Tuscan Heat Spice, and 2 tsp sugar for 4 servings). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 3-5 minutes.
• Stir drained spaghetti and half the Parmesan into pot with sauce until coated. Taste and season with salt and pepper.
• Heat broiler to high. • Transfer tofu to a baking sheet. (TIP: Line with foil for easier cleanup!) Spoon a thin layer of sauce over tofu (we used about 1 TBSP per piece). Lay mozzarella slices over tops of tofu. • Broil until cheese is bubbly and browned in spots, 1-2 minutes. TIP: Watch carefully to avoid burning.
• Divide spaghetti between plates and sprinkle with remaining Parmesan. Place tofu parm on the side and sprinkle with scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the crispy tofu and cheesy topping, though some found it bland; the marinara sauce received mixed reviews.
- Ease of prep: Frying the tofu was challenging for some, with a few finding it messy or complicated.
- Suggestions: Consider marinating the tofu for more flavor and adding extra seasoning to the sauce for a bolder taste 🍲.
- Portions: The dish was filling and satisfying, with enough to make a hearty meal.
- Texture: Customers loved the crispy panko crust on the tofu, which paired well with the gooey melted mozzarella.
