My husband and I both loved this! The only problem I had was the tofu broke into several pieces when cutting but it didn't distract from the flavor. This is a keeper - will definitely make this again!
From EatingWell: March/April 2008
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.
32 Reviews for Tofu Parmigiana
I loved this recipe. I was looking for something to use some tofu I had gotten on sale, so I did this one because I love chicken parmigiana, so the chance to substitute the chicken for a healthier tofu alternative was just great! It filled me and my mom up and there were even leftovers for the next day.
I had some trouble with the bread crumbs sticking. Any ideas??
Delicious and quick for a weeknight crowd-pleaser. You won't miss the chicken at all.
This was the first recipe I tried from this site and I'm totally hooked! The dish is absolutely delicious and even my carnivore boyfriend loves it. I usually serve it with wheat spaghetti and a green salad on the side. Definitely one of my favorite meals.