Reviewed: Sep. 22, 2007

This is the best tofu recipe I've tried, my husband says it's a keeper. We both loved it.

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catlike4

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Reviewed: Sep. 11, 2007

This is really good... and this was my first time cooking with tofu. I did press the tofu (extra firm) for about 30 minutes beforehand to get rid of some of the water and used an egg intead of dipping the pieces in water. Fried it up and put it all on a cookie sheet. It was amazing served on top of some angel hair pasta and garlic bread. Will make again!

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Lindsey

Living In: Riverside, California, USA

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Reviewed: Aug. 25, 2007

This recipe is unbelievable! USE EXTRA FIRM TOFU (It comes in different textures) No need to put it in the cold water - I just sliced it, breaded it with flour, egg and bread crumbs and then pan fried it. The extra firm tofu sliced well - but freezing it for an hour wouldn't have hurt. Delicious!!!!!!

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NMR

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Hyde Park, Massachusetts, USA

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Reviewed: Aug. 14, 2007

100% loved it!!!

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THERESACBERGER

Cooking Level: Beginning

Home Town: Newport Beach, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Aug. 5, 2007

Never had tofu before, except in miso soup. This was a great recipe. My whole family loved it. Even co-workers loved it.

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CLARE L

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Aug. 3, 2007

I made the tofu as a standalone dish (like breaded chicken that you would eat with some sauce). While it's a very interesting idea, it just didn't really do it for me. Following the suggestions of some, I patted the tofu slices dry and placed in the freezer for a few hours and ran it over with some boiling water when it was time to use it. After mixing the crumbs with a few drops of olive oil, it wasn't too difficult to keep them on. Also, I baked the slices at 350 at the suggestion of one of the reviewers. We didn't like the resulting texture of the tofu... it was too compressed for our taste, might be a residual effect from the freezing. Perhaps I'll try not freezing next time. I'm sure this recipe works much better with the tofu baked in with lots of sauce.

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Ana

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Reviewed: Aug. 2, 2007

next time i'll dip the tofu in teriyaki sauce first

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 1, 2007

Very good. Instead of putting bread crumbs on the outside of the tofu, I mash the tofu, and mix the bread crumbs with it.

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BON21MAGS

Cooking Level: Intermediate

Home Town: New Market, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: 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.

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Elena

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Jul. 30, 2007

Awesome!! No one had any idea it was tofu!

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ReneeD.

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Reviewed: Jun. 25, 2007

I loved it! Based of previous reviewer's advise, I froze tofu overnight and baked in oven. I added some fresh mushrooms and fresh tomatoe.

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LUTEGRL

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Reviewed: Jun. 24, 2007

it was a little to dry for my liking. But i would think that was my fault. Drained the tofu a lil to much. My mom used this recipe, at the same time and made a chicken version for my non vegitatian family members, and they loved it. It was probablly just my poor cooking. But even so, it was still quite yummy! I took the leftovers for lunch the next day, and it was still just as good cold!

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Katie Abby

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Reviewed: Jun. 21, 2007

This recipe was great!!! My boyfriend and I loved it. I did change one thing though. I did not freeze the tofu overnight like many suggested because I never think that ahead for dinner plans. I took two eggs and mixed them well with a fork in a shallow bowl. I then sliced the tofu, patted dry with a paper towel, rolled in the egg and then into the bread crumb mix. I then rolled it in the egg again (losing some breading) and put it back in the bread crumbs this time getting a nice thick coating to put right in the saucepan. I added more sauce when I baked it and it was amazing!!!

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Liz

Home Town: Sacramento, California, USA

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Reviewed: Jun. 10, 2007

Excellent recipe! It was my first time working with tofu and I was so impressed. I used other reviewers advice and froze the tofu for one hour, used egg to make the bread crumbs stick and then baked in the oven 15 min on each side rather than frying. It was perfect.

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KateH

Cooking Level: Intermediate

Home Town: Golden Valley, Minnesota, USA

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Reviewed: Jun. 1, 2007

Very Good recipe!! I just became a vegetarian 4 months ago and I'm a college student with a low budget looking for recipes and this was perfect!! Although on the "cheesy" side, it's a very good meal option that beats the cafeteria. Goes very well with whole wheat spaghetti and spinach salad. If you do make it with pasta, however, make extra sauce.. the sauce in the recipe isn't enough.

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Dave G

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Reviewed: May 22, 2007

This is simply excellent. I did follow the suggestion of freezing the tofu, which helps makes the texture ideal for this dish. This is a new favorite in my house and I am looking forward to making it for company. If I have any complaint, it's that it will give people an unreasonable idea of how good tofu can taste!

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THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 13, 2007

Okay so this was the first time I EVER eaten tofu, much less prepared it, so I had absolutely no idea what to expect. I followed the recipe almost exactly, except I for the sauce I used half plain tomato sauce and half spaghetti sauce w/ a mushroom flavor - that part was really good! But the consistency of the tofu was a problem. I spent almost half the roll of paper towels blotting away moisture from the tofu, but it was still very soft at the end. So the whole thing was kind of a gooey mess. I only froze the tofu for 45 min though, so next time I will try overnight. I'm sure this would be a great recipe for people more experienced with working with tofu though.

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Elena

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Reviewed: Apr. 28, 2007

It had a nice flavor but the tofu just wasn't firm enough to fool me into thinking it was eggplant.

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DIVALEXUS2002

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Reviewed: Apr. 24, 2007

I made this last night for my family and we all loved it. I used a bottle of spaghetti sauce and it came out delicious. At first, I had trouble with the breadcrumbs falling off so I made sure the tofu sat in the crumbs for a while. Will definitely be making in the future.

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