Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Halloween
More Recipes Like This
Tofu Burgers
Tofu Lasagna
Broccoli Tofu Pitas
Tofu a la Bourguignonne
Tofu Keema
MORE
Top Related Articles
Tofu Tips
Forming Pizza Crust
Dinner in an Instant
veal parmigiana; veal Parmesan
tofu miso
tofu
parmigiana, alla
Topping and Baking Pizza
Vegetarian Grilling
Roasting Meat
Related Collections
Vegetarian Main Dishes - Tofu
45 Minute Main Dishes
Italian
Tofu and Tempeh
Vegetarian Main Dishes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Tofu Parmigiana
SUBMITTED BY:
Jill B. Mittelstadt
PHOTO BY:
joy-of-jesus-smileymom
"Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread."
RECIPE RATING:
Read Reviews
(389)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
20 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on May 10, 2004 by TORONTOIS
X
Full Review
TORONTOIS
May 10, 2004
This recipe was fantastic! I was skeptical, since I have had dubious success with tofu in the past, but this turned out perfectly. After reading the reveiws, I sliced the tofu to 1/4 inch thickness, pressed the slices with paper towel to absorb moisture, froze for 30 minutes on a cookie sheet, then removed and dipped in flour, then egg, then crumbs. Rather than frying, I baked the tofu at 350 degrees for 15 minutes each side, on a cookie sheet rubbed lightly with olive oil. The pieces did not break, and came out crispy and delicious. I then layered the ingredients as follows in a large loaf pan: tomato sauce, half the tofu, half the cheese, repeat. For those who are interested in macronutrient composition, this came out as 30% protein, 30% carbs, 40% fat (with low fat cheese and baked, not fried). It was perfect, and, yes, my carnivorous boyfriend loved it. Would be great for guests, as the breading and assembly can be done ahead.
Was this review helpful?
[
YES
]
53 users found this review helpful
This recipe was fantastic! I was skeptical, since I have had dubious success with tofu in the...
MORE
MORE
Reviewed on Sep. 4, 2003 by VEGANETTE
X
Full Review
VEGANETTE
Sep. 4, 2003
For a more chicken like texture, make sure you choose the firmest tofu you can find. Cut the tofu into the size and thickness you preffer. Pat the tofu dry (kitchen paper towel). Then place them in freezer bags or plastic wrap and place them in the freezer overnight or at least for 8 hours. when ready to use place the tofu in a deep bowl and pour boiling water over the tofu. Pat dry tofu the coat it with the breadcrumbs. If the breadcrmbs don't stick spray the tofu cuts with cooking spray. I baked mine in the oven on a cookie tray sprayed with cooking oil. The texture after doing this process makes it a million times better. Good luck.
Was this review helpful?
[
YES
]
48 users found this review helpful
For a more chicken like texture, make sure you choose the firmest tofu you can find. Cut the...
MORE
MORE
Reviewed on Jun. 12, 2003 by SUPERCARRIE
X
Full Review
SUPERCARRIE
Jun. 12, 2003
This was super easy and quick to make, and very tasty! To get good bread crumb coating on the tofu without using eggs or oil, I first pressed the tofu into the breadcrumbs, then sprayed each piece all over with cooking spray and then pressed the tofu into the crumb mixture again--this worked well. I also fried the tofu with cooking spray. The result was a delicious, non-greasy dish! I would definitely make this again!
Was this review helpful?
[
YES
]
28 users found this review helpful
This was super easy and quick to make, and very tasty! To get good bread crumb coating on the...
MORE
MORE
Reviewed on Jan. 8, 2008 by TJG
X
Full Review
TJG
Jan. 8, 2008
If you are not used to using extra firm tofu. Make sure that you freeze the entire "block", whether packed in water or not. Take out and defrost on counter for three (3) hrs or microwave for 3 min..it'll be like a sponge texture. Squeeze excess moister out and then, use just like you would meat. Much heartier consistency and meat eaters will be suprised.
Was this review helpful?
[
YES
]
26 users found this review helpful
If you are not used to using extra firm tofu. Make sure that you freeze the entire "block",...
MORE
MORE
Reviewed on Aug. 1, 2007 by
Elena
X
Full Review
Elena
Aug. 1, 2007
I have made this recipe twice, the first time with no changes, and it was very good. The second time, I made the following revisions and it was even better:1) DO NOT put tofu in water. 2) Season dry sliced tofu with salt & pepper. 3) Dredge slices in white flour seasoned with salt & pepper. 3) Dredge tofu in beaten egg seasoned with salt & pepper until completely coated. 4) Dip in seasoned bread crumbs. 5) Cook tofu according to recipe instruction. 6) Spread a small layer of tomato sauce in bottom of lightly oiled baking dish. 7) Place tofu in dish, cover with tomato sauce, sprinkle with cheeses, and bake. Sprinkle with chopped parsley when you take it out of the oven.
Was this review helpful?
[
YES
]
23 users found this review helpful
I have made this recipe twice, the first time with no changes, and it was very good. The...
MORE
MORE
Reviewed on Jul. 12, 2006 by REBECCA50
X
Full Review
REBECCA50
Jul. 12, 2006
This was fantastic, my husband knew there was tofu in the recipe, but was unable to find it between "the chicken" pieces! I prefer to coat the tofu with a beaten egg then with the crumbs and to cook it in the oven instead of in the pan (around 20 minutes at 375F. This way it is crispier.
Was this review helpful?
[
YES
]
22 users found this review helpful
This was fantastic, my husband knew there was tofu in the recipe, but was unable to find it...
MORE
MORE
Reviewed on Mar. 8, 2008 by
trooworld
X
Full Review
trooworld
Mar. 8, 2008
This was excellent. My fiance and I are not big tofu eaters, but thought we'd try this. I used a jar of pasta sauce and I followed some of the other suggestions: I blotted the water off the tofu then I froze the tofu for 30 minutes, then I cut it into 1/4 inch slices, I dipped it in flour then egg then the crumbs and I baked it on its own for 12 minutes on each side before putting it in the casserole. I served it over spaghetti. When I told my fiancé what we were having for dinner, he turned his nose up but it was so good that he was picking at the leftovers right after we ate!
Was this review helpful?
[
YES
]
19 users found this review helpful
This was excellent. My fiance and I are not big tofu eaters, but thought we'd try this. I...
MORE
MORE
Reviewed on Mar. 17, 2005 by LEHIGH98
X
Full Review
LEHIGH98
Mar. 17, 2005
I love this recipe... I'm eating leftovers for lunch right now. Some very important changes: After slicing the tofu, press the slices gently between paper towels to drain the water. Then BAKE IT on a nonstick sheet until it begins to turn golden. You will thank me. Yes, I bake it before frying it... the baking is not instead of frying. the extra step just makes the texture SO much better... I cook w/ tofu in this way alot. Also, like other reviewers said, I dip the tofu slices in egg before breading and have NO issues w/ the breading coming off while frying.
Was this review helpful?
[
YES
]
19 users found this review helpful
I love this recipe... I'm eating leftovers for lunch right now. Some very important changes: ...
MORE
MORE
Reviewed on Jan. 13, 2004 by LEKILIGIRL
X
Full Review
LEKILIGIRL
Jan. 13, 2004
This is the BEST tofu recipe I have ever made!! I have cooked it for guests who said they hated tofu....but after they tasted it, they changed their minds. This has become my husbands favorite meal! I made this recipe a little lighter by using cooking spray instead of the oil, and baking it instead of frying it. It worked out really well! And took away a lot of the fat.
Was this review helpful?
[
YES
]
19 users found this review helpful
This is the BEST tofu recipe I have ever made!! I have cooked it for guests who said they...
MORE
MORE
Reviewed on Jun. 12, 2003 by DANGEROUSPENGUIN
X
Full Review
DANGEROUSPENGUIN
Jun. 12, 2003
Just great! I sometimes jazz it up a little by using fancy spaghetti sauces instead of plain tomato sauce. I also like use 2% cottage cheese instead of mozza, just to reduce the fat a little. Tastes just as good IMHO, and keeps the dish moist too! Many thanks to whomever suggested baking the tofu instead of frying -- works REALLY well, and it's less work-intensive for the chef to boot.
Was this review helpful?
[
YES
]
19 users found this review helpful