I made this recipe exactly as stated and my husband and I both thought it was good. It's much better for you than pasta. I would make this again, but next time I would try a different technique in breading the tofu (as the other reviewers had suggested), as I found that when I baked this all the bread crumbs fell off.

Really good! Probably my favorite way to eat Tofu. Very similar to the Tofu Cacciatore the South Beach Diet - Phase 1 makes available but without the bread crumbs of course. The family won't eat it but it's great for my over-50 new habits I'm working on and makes a great leftover to take to work.

Made this for a dinner party - tripled the recipe, and everyone, even the pickiest eaters raved about it! Used organic marinara sauce from Trader Joe's.

I am trying to reduce the amount of meat my family eats, but my husband is a meat-and-potatoes kind of guy. I made the recipe exactly as written and it was delicious. My husband and our 5 and 7 year olds loved it! If you're not a fan of tofu, make sure to get extra firm tofu and slice it very, very thin. My husband asked repeatedly how I got the "chicken" so tender! I can't thank you enough for sharing this recipe!

it was good. i'm up for trying anything new and at least one time. my 3 yr old didnt eat it, but my 8 yr old wolfed it down, lol

Froze the tofu. Dipped in beaten egg first, then coated with crushed crackers instead of bread crumbs. Absolutely fanstastic! This is a major winner!

This is definitely the tofu dish for tofu doubters. I make it whenever we have hearty, meat loving eaters over for dinner and have not found a person that doesn't love it yet.

A little too cheesy but I guess that's the nature of the dish. Still, it wasn't very flavorful. I used a 15 oz package of tofu and 1/4 c of bread crumbs was more than enough. I also didn't use all the cheese.

As a recent vegeatarian, this was the first tofu recipe I tried, it was very good. I would recommend squeezing out excess liquid from tofu before cooking.

This is my second rating for this recipe. I thought that it couldn't get any better!! I found that substituting diced canned tomatoes (brought to a boil and thickened w/ some corn starch)adds more flavor and texture to this dish and provides for a bit more sauce. I also forgot to add the parmesan to the coating one time and discovered that it is better to sprinkle over the tofu while layering in the baking pan--not so much lost in the pan during the frying step. Add the "drippings" from the frying step to the top layer of tofu before covering with the last bit of sauce. I also increased the amount of herbs a "pinch" more to give the dish a bit more flavor. This remains one of our favorite tofu dishes!!!!

My husband and I really enjoyed this dish. It's very easy to make. I added some sliced mushrooms that I microwaved first to add extra flavor and as a shortcut used prepared sauce. The trick to getting the bread crumbs to stick is to make sure that the oil is hot enough when browning the tofu slices.

Oh.my.god. This is so good, I'd rate it a 10 if I could. Easy and delicious, and, for the tofu bashers in the family, it's hard to tell this is actually tofu.

It was a great basic, I twicked a bit. Using my own marina sauce..I put my own veggie meat inside. I did take the advice on baking the tofu instead of frying. Other then that It was a great hit! I usually freeze the tofu before I cook it works a lot better then just cooking it straight.

I this was very good. My kids were a little iffy on it, but I thought it was tastey. I would make again. Thanks.