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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spunky2222

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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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KKC83

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Reviewed: Jul. 9, 2009

It was excellent. My husband even loved it and he hates tofu. I added chopped tomatoes and zuccini for added vegis.

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vegi_mama

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Reviewed: Jun. 21, 2009

I like this better than any chicken parmigiana!

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lindseywiley@gmail.com

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Reviewed: Jun. 10, 2009

I was amazed by how well tofu goes in an Italian style dish, since I usually put it in stir-fry or curries. I always freeze and defrost tofu when I want a "meatier" texture, which I did for this dish. This is the kind of recipe that you can easily adapt and not need to follow exact measurements. Definitely will be making again!

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LINDS85

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: May 11, 2009

Loved this recipe! I added an extra can of tomato sauce and garlic to the recipe. Was really good and will make it again. Thank you.

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Cook

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Reviewed: May 4, 2009

I ate two bites and had to push the plate away. It did not taste good at all. The breadcrumbs did not hold and the dish was extremely watery, even though I patted the tofu dry. I think my main problem with the recipe was the texture of the tofu.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 30, 2009

Took the advice of TORONTOIS and the recipe turned out perfectly! My boyfriend couldn't even tell what it was (believe me, that is a good thing!) Next time I will probably double the recipe.

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lanie23

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Reviewed: Apr. 24, 2009

I wanted to like this, but just couldn't. I think this is one of those things that you just have to make quite a few times and perfect it - I would definitely read through some of the most helpful reviews before you make it because some of the reviews are very different from what the original recipe says. You can definitely tell it's tofu...and NOT eggplant or veal. I usually like tofu but I did not care for this. =(

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music_unites

Cooking Level: Intermediate

Home Town: Abilene, Kansas, USA

Living In: Chipley, Florida, USA

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Reviewed: Apr. 13, 2009

Great tofu recipe. Followed the suggestions by other cooks to make the tofu taste better. Nice texture and flavor.

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Lij

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Reviewed: Apr. 10, 2009

This was really nice. I baked the tofu instead of frying and it was great I also sauteed some mushrooms I wanted to use up and threw them in on top of the tofu before adding the sauce. I asked my boyfriend what he wanted to eat for Easter and he said this! Not very traditional but... good stuff

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Nicole

Cooking Level: Beginning

Home Town: Fredericksburg, Virginia, USA

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Reviewed: Apr. 6, 2009

delicious!

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Zafah7

Cooking Level: Intermediate

Home Town: Mamaroneck, New York, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 1, 2009

Fantastic!

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Andrea

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Reviewed: Mar. 31, 2009

With the first bite, my reaction was "Oh my God, this is amazing!" I had no idea tofu could be that good. I am NOT a tofu lover but I have been trying to find a way to incorporate it into my diet - it's healthy and there is tons of it where I live (Korea). Well I think I have found the one! This recipe is great! I didn't have tomato sauce so I blended canned diced tomatoes with the spices and garlic - it turned out delicious. You can also play around with the spices a little. I fried the tofu like the recipe instructed and I was perfectly happy with the result. I will try baking next time just to see the difference. I have to say though, I don't think the tofu needs to be crispy for this kind of meal. Soft but chewy (the texture I got after I forgot it in the freezer all night and then just thawed and cooked) was perfect. The flavors of the sauce totally killed the tofu-y flavor that usually turns me off. This is a keeper. I am making it for my boyfriend next time, and maybe even his parents (Korean).

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julymist

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Reviewed: Mar. 30, 2009

AMAZING! I wish I hadn't waited so long to try this! Only change was to make it Vegan: Left out the cheese. Added nutritional yeast to the bread crumbs for a cheesy flavor. Followed another's suggestion: Baked instead of fried. 15 mins on each side at 350 on an oiled cookie sheet. It was perfect. The baked tofu was a treat itself! Added Smart Grounds to the sauce. Wonderful leftovers. I highly recommend this!

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Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 29, 2009

I follwed a few reviews..didn't put in water, froze for 30 min, then dredged in flour, then dipped in egg, then crumbs, baked 15 min each side at 350, layered in loaf pan with PASTA sauce, and cheese, baked. I used twice the amount of crumbs, and two eggs to dip. Doesn't really come out to a texture of chicken, but rather mozz cheese again, so that when baked with mozz cheese, it's like cheese on cheese. Next time, I'm just going to omit the sauce and cheese and eat the baked tofu sticks as mock deep fried cheese sticks...tastes the exact same. yummy though, and great with bread as a sub or pasta with more pasta sauce.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Mar. 29, 2009

This was pretty good. I added some more veggies to the layers.

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Alli W.

Living In: Lunenburg, Massachusetts, USA

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Reviewed: Mar. 26, 2009

Pretty good. I used homemade bread crumbs from some rock hard "Hot Dogs or Hamburger Buns" and seasoned them with Italian Seasoning. This would be a great addition as a quick Italian side dish but not as a main meal.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 25, 2009

We are first time tofu eaters and we thought this dish was great. We had low expectations about tofu and this exceeded our expectations. I put salt and pepper on the slices, dipped them in egg, and then italian breadcrumbs. I baked on a oiled cookie sheet at 375 for 20minutes and then used jar-sauce to follow the recipe.

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Carly

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Reviewed: Mar. 20, 2009

I enjoyed this immensely. The great thing with the tofu it takes on the flavor of whatever you cook it with. But I would definitely bake the tofu and fry it. The texture is a lot more crisp.

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queenbee

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Tofu Parmigiana

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