Tofu Parmigiana

March/April 2008

Your rating: None Average: 4.2 (219 votes)

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.

"I made this with daiya (vegan) cheese and it was delish. Served it with a little angel hair and a spinach salad. "
Tofu Parmigiana

38 Reviews for Tofu Parmigiana


It wasn't bad, but I will need to work with it to kick up the flavor. I am new at cooking with Tofu, but am willing to learn!


Excellent taste and does not take much effort to prepare. Even tofu skeptics loved it and asked for more. Will make it soon again.


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!


This recipe was surprisingly delicious. I had expected to be bored by the tofu, or even a little turned off by the texture but it was absolutely amazing!

I did modify it as follows: First I pre-baked the tofu (no seasonings, no frying). Then, I whipped up the marinara sauce with mushrooms, some black pepper, fresh oregano from the garden, and far more garlic than the recipe called for. I decided to toss some whole wheat pasta in olive oil, red pepper, salt, and more garlic and put it into a glass casserole dish instead of simply having the pasta on the side. Topped that with the tofu, then the sauce, and the cheese sprinkled on top. It looked, smelled, and tasted heavenly. My hubby-to-be ate half the dish on his own!


This was absolutely wonderful! Being a "new" vegetarian, I think this was a good way to start! Although my family is not vegetarian, they even thought this was good! Will make this again for sure!!


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner