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!
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.
38 Reviews for Tofu Parmigiana
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!