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Roasted Tofu Parmesan Sandwiches [Vegan]

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A classic Italian sandwich made vegan with these delicious and soft, homemade rolls and super filling marinara sauce. The chicken or eggplant in this parmesan is replaced with a thick slice of breaded tofu topped with vegan cheese and sauce.

Roasted Tofu Parmesan Sandwiches [Vegan]

This Recipe is :

Dairy Free Vegan






To Make the Rolls:

  • 1 1/2 cups warm water
  • 2 tablespoons instant yeast
  • 1 tablespoon raw sugar
  • 2 teaspoon sea salt
  • 3 tablespoon olive oil
  • 1 cup semolina flour
  • 2 cups whole wheat flour
  • 3/4 cup all-purpose flour

To Make the Roasted Veggie Marinara:

  • 2 15-ounce cans crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 4-ounces tomato paste (roughly half+ a small can)
  • 1 zucchini
  • 1 white onion
  • 5 cloves garlic
  • 2 cups chopped broccoli, zucchini, or chard/spinach/kale
  • 1 large carrot
  • 2 tablespoons raw sugar
  • 1 teaspoon sea salt
  • Herbs (fresh if possible): thyme, basil, oregano,
  • Herbs de Provence
  • 1/2 teaspoon black pepper

To Make the Tofu Parmesan:

  • 1 block tofu, extra firm, pressed
  • Cornmeal
  • Garlic powder
  • Salt
  • Olive oil
  • Vegan mozzarella


  1. For the tofu, all you’ll need to do is press, season (garlic powder, sea salt, olive oil), bread (cornmeal), and roast your tofu for about 25 minutes at 500°F, flipping twice or thrice.
  2. Mix the dough ingredients together, and allow the dough to rise until doubled in bulk (at least an hour, probably 2 in most climates).
  3. Then turn it out on a floured board, divide into 8 equal portions, shape into rolls, and allow them to rise again for about 20 minutes.
  4. Sprinkle some coarse sea salt on top and then bake at 375°F. for about 15 minutes until golden brown.
  5. Slice and toast ever so lightly before serving.
  6. Arrange the veggies on a cookie sheet with a few tablespoons of olive oil, sea salt, black pepper, and a 1/2 t. smoked paprika. Then roast at 450°F – 500°F for about 30 minutes or until well-browned, flipping occasionally.
  7. Combine all the tomato products in a large saucepan, and bring them up to temperature, medium-low.
  8. Add the veggies and stir. Season to your tastes, and let it all simmer for about 30 minutes.
  9. Blend sauce in upright blender or immersion blender.





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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