Tofu Parmigiana

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.

READER'S COMMENT:

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

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29 Reviews for Tofu Parmigiana

03/13/2013

Anonymous

Recommends this recipe

One of the tastiest tofu recipes I have tried

So nice to have a alternative to tofu stir fry. Very savoury, great texture- I think it actually tastes better than with chicken. Baked it in the oven for 10 min at 350 to finish it off. Perfect dinner to make wehnyour are entertaining both meat eaters and vegetarians alike. Also quite affordable as ingredients cost less than $10 to feed family of 4. My 1 year old gobbled up this meal.

Pros: Easy, few ingredients, healthy

Comments

08/28/2012

Erin McCormick

Recommends this recipe

Really Flavorful Tofu Dish

This Tofu Parm dish is outstanding! It's an easy way to make tofu really flavorful. I served it over some spaghetti with a side of broccoli, and it was a fantastic meal. Make sure you really dry off the tofu before seasoning it and adding the breadcrumbs. Also, don't flip the tofu 'steaks' over too often in the pan... Too much flipping could make the breadcrumbs fall off. Next time I'll be adding in a bunch of fresh herbs from my garden!

Pros: Easy to make, flavorful, healthy

Comments

08/12/2012

greengal06

Recommends this recipe

Loved this!

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!

Pros: Delicious

Comments

08/08/2012

Anonymous

Recommends this recipe

Just Like Chicken

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.

Pros: Tastes amazing just like the original

Comments

02/13/2012

sablucy

I had some trouble with the bread crumbs sticking. Any ideas??

Comments (2)

13 comments

Anonymous wrote 5 weeks 6 days ago

no, it doesn't need to be

no, it doesn't need to be wetter. It needs to be drier. Take your sliced tofu and drain on paper towels. The more water you soak up, the more flavor tofu will pick up from your sauces and spices and it will help from breaking up in your pan when you are cooking it.

Tao wrote 34 weeks 3 days ago