Tofu-phobic? This Tofu Parmigiana will change your mind!
Before I started working at EatingWell, I generally thought of tofu as an ingredient for Asian recipes . That changed when I met our Test Kitchen manager, Stacy Fraser. At a tender age, Stacy decided she wanted to become vegetarian. Then when she went off to college she took it a step further and became vegan. Anyway, she eats meat now, but she still has a real fondness for vegetarian recipes and has a flair for preparing tofu creatively.
One of the first recipes I tried was Stacy’s Italian-inspired concoction that she served with polenta: Tofu with Tomato-Mushroom Sauce . I was impressed. And this recipe for Tofu Parmigiana is even more delicious. One of our tasters, who’s a big meat eater and not so into tofu, kept coming back for seconds every time we made it. He said he would even make it at home. Our art director, who doesn’t really cook, tried the recipe at home and said it turned out perfectly. Try it for yourself or try another of our healthy tofu recipes . You’ll start to love the stuff too. Cheers!
Get the recipe: Tofu Parmigiana
If you’re not in the mood for Tofu Parm, here are a couple other delicious ideas:
What's your take on tofu? No thank you or bring it on? Tell us what you think below.
Jessie Price , Food Blog
Jessie Price is the editor-in-chief of EatingWell magazine. Besides her work on 11 other EatingWell books, she is the author of the James Beard Award-winning The Simple Art of EatingWell and EatingWell One-Pot Meals. She lives in Charlotte, Vermont where she stays busy growing her own vegetables in the summer and tracking down great Vermont food products when she’s not working.
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