Even the tofu timid will be won over with this Italian-restaurant-style preparation. Serve with whole-wheat spaghetti and wilted spinach.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce
1/2 cup shredded part-skim mozzarella
2 tablespoons chopped fresh basil

1. 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.
2. 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.
3. 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 INFORMATION: Per serving: 255 calories; 15 g fat (4 g sat, 7 g mono); 13 mg cholesterol; 15 g carbohydrate; 16 g protein; 2 g fiber; 584 mg sodium; 584 mg potassium.
Nutrition bonus: Calcium (40% daily value), Selenium (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium fat meat, 2 fat

My wife made this recipe for dinner and it was excellent. We really enjoyed it and my wife said it was easy to prepare!! Thanks for the great Tofu recipe!!

Nathan Feldman, Clarks Summit, PA

I made this recipe tonight and it was delicious!

Anna

I really enjoyed this one! Didn't have breadcrumbs or italian seasoning, so I substituted with cereal crumbs and oregano/parsley. I will definitely make this again.

Anonymous, Columbus, OH

OMG, the ooey gooey mozzarella cheese makes this dish feel so indulgent. I couldn't stop eating it! I also love the added layer of texture and flavor from the mushroom and onions. Served on its own with a nice salad and it made a great meal. Can't wait for leftovers!

Penelope, Burlington, VT

I love this recipe! It was so easy to prepare and quite tasty. I highly recommend it.

Dianne, Simi Valley, CA

I made this the other night and it was excellent. Every bit as good as our old version with chicken. The leftovers are even good eaten cold (I took some to work with me for lunch). We will definitely make this again.

Jennifer in Pennsylvania, Philadelphia, PA

I thought this was fabulous!

Sally

My 15 year old Carnivore really liked this recipe. We are trying to add more tofu into our diet, but he has not been enamored with many tofu recipes. He even asked for seconds and suggested minor changes for "the next time."

Susan, Fairfax, VA

I made this for my housemate who is uber skeptical about tofu and she said she could eat it every week. YUM! I made it with spinach instead of mushrooms.

Anonymous, VT

I added lightly steamed spinach above the parmesan layer and it was enjoyed by all. Great recipe, definitely worth doing again.

Eric, Charlotte, VT

What a great way to work tofu into your diet! You'd swear it was eggplant. Delicious--and even better the next day.

Mike, Los Angeles, CA

I'm not going to give this a rating because I don't think it would be fair since I just don't like tofu. I first tried tofu years ago as a beginning vegetarian and just couldn't get used to the texture. I decided with this recipe it was time to give it another try. Having said that, if you do like tofu you will LOVE this recipe. The layers mushroom, onion, Parmesan, spinach, sauce and mozzarella are fabulous! EDIT: Okay, it won't let me submit without rating, so I'm giving it 5 stars for the topping.

Jake, Saint Joseph, IL

This was great! Easy to put together; a quick dinner for us. I don't care for mushrooms and have the season's first spinach in the garden, so I substituted spinach and thought it was great. I'm sending the recipe on to my sister and friends!

Jen, Bellingham, WA