Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2008

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.

    Advertisement
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.

  • Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Nutrition Facts

261 calories; protein 15.9g; carbohydrates 15.3g; dietary fiber 2.7g; sugars 5.9g; fat 16.1g; saturated fat 4.5g; cholesterol 13.3mg; vitamin a iu 374.4IU; vitamin c 3.2mg; folate 41.5mcg; calcium 389.1mg; iron 2.5mg; magnesium 47.3mg; potassium 446.3mg; sodium 610.5mg; thiamin 0.2mg.
Advertisement

Reviews (34)

Read More Reviews
35 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
Tofu-tastic Delicious quick and easy! What more could you ask for? I didn't have any Italian herbs pre-packed so used Oregano Basil and Rosemary. I also used much more than the recommended amount of the herbs which made the tofu very tasty. I added some salt and pepper as well as the herbs to the mushroom and onions to bring the flavours all the way through. I didn't have any mozzarella so instead used low-fat grated cheese. As someone who is new to Tofu I think I can quite easily say this is the dish to convert Tofu nay-sayer's. Will definitely make this again! Pros: Delicious quick and easy. Cons: None! Maybe make sure you press the Tofu first. Read More
Rating: 4 stars
10/29/2011
Yum! This was very tasty. I used Italian-flavored baked tofu. Warning: leftovers are gross. Read More
Rating: 5 stars
10/30/2011
I'm vegan but look on this site for healthy recipes for my omni boyfriend. I decided to look up some vegetarian recipes on here and saw this. It looks wonderful and definitely able to veganize it with Soy Parm and Daiya Mozzarella cheese. However I'm a bit surprised you didn't mention pressing or freezing the tofu. Doing so creates a much meatier/chewier texture. I press mine using the Tofu Xpress which works phenomenally. However the old fashioned way with plates towels and weights will work well also. I will probably also marinate the tofu before baking. Plain old tofu has never been a fave of mine lol Thanks for the base recipe:) Read More
Advertisement
Rating: 5 stars
10/30/2011
Loved it! This was my first recipe using tofu in a long time and it was great! I didn't have plain bread crumbs so I used Italian seasoned bread crumbs and I think it made it even better. Next time I may freeze my tofu for a meatier texture and I may marinate it so that the flavor will be throughout the tofu. BUT it was still a great recipe! Read More
Rating: 5 stars
10/29/2011
I made this with daiya (vegan) cheese and it was delish. Served it with a little angel hair and a spinach salad. Read More
Rating: 5 stars
03/14/2013
One of the tastiest tofu recipes I have tried So nice to have a alternative to tofu stir fry. Very savoury great texture- I think it actually tastes better than with chicken. Baked it in the oven for 10 min at 350 to finish it off. Perfect dinner to make wehnyour are entertaining both meat eaters and vegetarians alike. Also quite affordable as ingredients cost less than 10 to feed family of 4. My 1 year old gobbled up this meal. Pros: Easy few ingredients healthy Cons: None Read More
Advertisement
Rating: 5 stars
10/29/2011
Who knew tofu could taste like cheese! I was astounded to discover that extra firm tofu could have the texture of soft cheese. This recipe is delicious and it lends itself to improvisation - I like to add a layer of spinach. Love it so much I make extra servings for later. Pros: Very cheesy and tasty with Italian flavors. Cons: None. Read More
Rating: 5 stars
10/30/2011
my kids who are very picky asked for me to make this again. it is muy yummy! Read More
Rating: 5 stars
07/24/2019
I thought this was just delicous and easy to prepare. Quick prep just chop those musrooms and onions warm up the ragu and you have a quick filling nutritious meal. I was going to make a side of pasta but it was not necessary. Read More
Advertisement