Love this recipe! The texture of the tofu is AMAZING. I was more liberal with the italian seasoning and I also used spicy tomato basil sauce for an extra kick and loved how it came it. The reviewers who pointed out that pressing the tofu as much as possible before cooking are right, otherwise it remains soft and a bit soggy. I made this dish last night and then again today and the second time with more pressing, I found the tofu crispier and more to my taste. The mushrooms and onions with the mozzarella and parmesan cheeses are awesome too and add wonderful flavor. Very yummy!
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 am very new to tofu cooking and aside from ma po tofu at PF Changs (which is just waaay to sodium rich) I have never had tofu that tasted good to me. This recipe was delicious though. The tofu needed a bit longer than recommended to brown, but otherwise the recipe was simple and easy to follow. I was so satisfied with this recipe.
Great tasting tofu dish, a little different from the usual tofu options. Easy to make, served it with angel hair pasta and salad.
Husband not only loved it, but commented it filled him up which at times can be difficult to do!
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.