The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 21, 2009
This is the 1st time I have used tofu. This was an excellent recipe. I thought it was delicious and very similar to chicken. I did not use parmesan as i didn't have any on hand. Just mozza and extra garlic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 18, 2009
Followed directions for baking @ 375 for 20 minutes ..and used organic jar sauce. It was really great! Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 13, 2009
This is pretty good. I think it needs more sauce than is called for. This is rich without feeling too heavy.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 12, 2009
I made this tonight and thought it was great! I also froze the tofu prior to cooking it as it makes it easier to handle. I would also recommend making twice the amount of sauce, especially if you serve it over spaghetti. Overall, fantastic taste! It's always finding another way to make tofu!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 10, 2009
I, unfortunately, only had soft tofu, but I still tried to bread, fry and bake it. The taste still turned out really good, even though the tofu was a bit mushy.
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Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2009
Smelled amazing! However, it would have worked much better w/ extra firm tofu instead of just firm, and it took a long time for the tofu to cook in the skillet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 27, 2009
I never review but this was a particularly excellent recipe and a great alternative to the endless pasta/rice dishes of our vegetarian diet. Easy 5 out of 5 stars after following the advice to use flour and egg instead of water. Will try baking it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2009
Love this! We eat this all of the time now. Have even substituted crushed triscuit crackers for the bread crumbs and it was still perfect!
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Cooking Level: Intermediate

Home Town: Portland, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 15, 2009
this was so good !! i also froze my tofu and pressed the water out. I also dipped the pieces in egg instead of water.
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada
Living In: Aylmer, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 1, 2009
I've never had success cooking with tofu before but decided to try this anyway..and I'm sure glad I did! I did modify according to other posters' suggestions: I pressed the tofu between paper towels for 25 minutes and then froze for a few hours. I used the flour/egg white/breadcrumb mixture and baked 15 minutes on each side (used Misto sprayer with olive oil for crisp pieces). I also used a blend of FF mozzeralla cheese and 75% reduced fat cabot sharp cheddar to lighten it up. The only drawback was that I ate the entire tray!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 26, 2009
Excellent recipe and very easy to make. I made the following changes. 1. Substituted bread crumbs for "Panko" bread crumbs (Italian Style) 2. Used 1/2 cup "Egg Beaters" instead of cold water to dip tofu before coating with bread crumbs. 3. Did not pre-cook tofu in frying pan, just baked for the indicated time. 4. Instead of combining tomato sauce, I used "Lucini Tuscan Marinara with Roasted Garlic Sauce"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 23, 2009
The only thing I did differently was I dipped the tofu in egg, not water. I thought this recipe was absolutely delicious, and I would definitely make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Aug. 19, 2009
Good! I did freeze my tofu overnight, then let it thaw on the counter for about 30 minutes before patting dry. The tofu had a nice texture. Followed the recipe other than that, except I added some mushrooms to the sauce and used fresh basil. My fiance really enjoyed this, so I'm a happy camper. Thanks :)
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 19, 2009
Good -- my brother had seconds, even though he thought he hated tofu.
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Cooking Level: Intermediate

Home Town: Shoreview, Minnesota, USA
Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 14, 2009
Amazing. I prefer more hearty tofu so I pressed it, sliced it and froze it overnight. I also followed everyones tip about dipping in egg/flour/breadcrumbs and baked it on a cookie sheet for about 25 minutes (turning midway through) instead of frying. Served over capellini with salad - wonderful!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Katy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 14, 2009
Delicious! The tofu was great, followed everyones advice and dredged the tofu a few times so that it was not soggy, dipped it in egg, flour and then the bread crumb mix and added some mushrooms.....simple to make, everyone in the house loved it!
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amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 6, 2009
This was an AMAZING recipe. I'm always trying to find tofu recipes because I'm vegetarian, but usually don't like tofu. I followed the advice of others by freezing, dredging, baking and then pan frying the tofu slices. I will be making this again very soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 18, 2009
I tried this last night and it was great. I did make some adjustments based on other reviews. I placed the tofu between paper towels to get the excess water out, dipped in flour, then egg, then breadcrumbs and used fresh basil instead of dried. Boyfriend loved it and so did I!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 18, 2009
I followed the recipe as it was posted and it wasn't a huge hit w/ my family. We're somewhat new vegetarians so maybe we're still getting used to tofu? I enjoyed it my hubby and three kids turned up their noses (and they like being guinea pigs for my new family dinners). I might try this again in the future using some of the recommendations from other reviewers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 17, 2009
I basically followed the review of TORONTOIS and the recipe came out great with those guidelines and a few additional ideas. I sliced my tofu and and placed in between paper towels on a cookie sheet and placed a heavy pan on them for about 25 mins before I placed them in the freezer for about an hour. I used Italian Breadcrumbs and added additional oregano and a bit of paprika. I sprayed quite a bit of Pam on the cookie sheet instead of olive oil and I baked the tofu slices for about 15 mins on each side. I used Trader Joe's Tomato Basil as my sauce. I also sprinkled red pepper flakes on top of the layers of cheese to give it a little kick before placed it back in the oven the second time! Turned out amazing! I will definitely be making this again with these additional recipe tweaks!
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