Reviewed: Mar. 8, 2009

I made the recipe just as stated, ignoring the reviews for how to get the coating to stick. It really was annoying. I would have to say, if I make this again, I would probably just skip the step of frying in the pan. I would put the tofu on the sauce, then press some of the mixture into each tofu slice, then bake for a bit... then add the rest of the sauce & cheese. I think it would be less work...the problem with the crust sticking came mainly when it was time to flip. If I was really quick, it was fine. But it seemed to come apart when I took it out of the pan to serve anyways. Wasn't worth that extra step. --I used a good jarred spaghetti sauce instead of just tomato sauce. Served with a little angel hair pasta and garlic toast. May make again... doesn't top the list though.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Feb. 28, 2009

Very good recipe for beginners to experts; even those new to tofu. Omit the salt, the sauce adds enough sodium. These held their breading well when frying and can almost pass for being chicken. Meat eaters enjoy this recipe too!

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Sweet Tooth

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

Fantastic recipe. So easy to make and a great introduction to tofu. I drained and froze the tofu first to give it a firmer texture, as it thawed I cut it into 1/4" slices. I also doubled the recipe and layered the tofu. I put a small amount of sauce in the bottom of the baking dish, put down one layer of breaded tofu, added sauce and cheese, then another layer of breaded tofu and topped with more sauce and cheese. So yummy!

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AJPEIRCE

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Reviewed: Feb. 22, 2009

Awesome just the way it is!

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Tiffany

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Reviewed: Feb. 20, 2009

This was pretty good, but a lot of work, and it didn't taste or look like faux meat, as some have claimed. However, everyone in my mostly non-vegetarian family liked it, except my picky seven-year-old vegetarian daughter, for whom I had chosen the recipe.

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Heather

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Reviewed: Feb. 10, 2009

Meh. It seemed like an awful lot of trouble for not that great of a dish. I mean - slice, press, freeze for 30 min, flour, egg, crumb, bake 15, turn, bake 15 etc etc. Too many steps for not that great of a dish. I love tofu, so I liked the texture quite a bit, but the flavors were pretty bland. There just wasn't anything special about this.

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halo

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 29, 2009

this was a great recipe! in addition to all the other updates about patting dry, baking before frying, etc (to improve the texture...which those hints def. helped), I found that marinading the tofu slices in zesty italian dressing before the baking and frying process made the flavor so so good. well def. make this again!!

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keersten

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Reviewed: Jan. 29, 2009

WOW, this was absolutely INCREDIBLE!!! This may sound weird, but my husband and I both swear that this tasted exactly like veal. I froze the tofu and squeezed it out after unthawing, dipped it in flour then egg, and then the bread crumbs. The freezing of the tofu made a world of difference. I pan fried the tofu and proceeded to pretty much make a regular parm dish after that. We were both blown away with the flavor and texture of the tofu and will definitely be making this again.

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Reviewed: Jan. 28, 2009

This is a wonderful dish, especially since I am vegetarian. It's easy to make and it always comes out great.

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MARIGOLDFROGGY

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Reviewed: Jan. 28, 2009

I made this recipe last night and my husband (non-vegeterian) and I (vegetarian) loved it!!!!!! I modified a little and followed some suggestions mentioned in other reviews: 1. I sliced, froze and thawed the tofu first 2. I seasoned the tofu with powder garlic, onion, salt, and black pepper 3. I used the flour, egg, bread crumbs combination for breading the tofu and I added dry oregano & basil to the bread crumbs. 4. I baked the tofu instead of frying. I used Prego traditional sauce, low fat mozzarella cheese, and parmigiano reggiano cheese. This turned out perfect!!!! I will be making this recipe again, and again! Thanks for sharing this recipe!!!!

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CarlaVeg

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This was awesome! My husband made the dish and enjoyed himself very much!

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Rhea

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Reviewed: Jan. 19, 2009

I highly enjoyed this recipe, and it was very simple. I have been looking for ways to incorporate more tofu into my diet and this was a great way! :) My non-vegetarian family liked it as well. I used egg in the batter as well as milk. I also added more cheese than the original R calls for. (My family are cheese people.)

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SaltyCheeseNip

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Reviewed: Jan. 16, 2009

I used extra firm tofu and it was great.

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catinpas

Cooking Level: Intermediate

Home Town: Carmel, California, USA

Living In: Pasadena, California, USA

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Reviewed: Jan. 11, 2009

This was SO good. I did change a few things, though. As suggested by other reviewers, I floured, egged and then dipped the tofu into the crumb mixture. It stuck perfectly. I also baked it at 350 for 15 minutes for each side instead of frying (was a lot easier this way). I used provolone instead of mozzarella because that's what I had on hand. I topped it all with my own marinara and put it on a bed of whole grain spaghetti. Turned out amazing! I will certainly be adding this to my regular rotation.

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Kattie

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Reviewed: Jan. 6, 2009

This dish was amazing! I followed the advice of other reviewers and pressed the tofu (I did not freeze). I then used flour, egg+milk, and then the seasoned bread-crumb mixture to coat before frying. Excellent! This still had a tofu-taste and texture, but was delicious none-the-less. Meat-eating boyfriend loved it! He made homemade sauce to go with it, so we did not follow that part of the recipe. Will DEFINITELY make again.

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JROBERTS1983

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 5, 2009

The whole family enjoyed this. I followed the advice of other reviewers and dredged in flour, then egg then the breadcrumb mixture. Does not mimic the texture of meat, but that is not a problem for us, as we like the texture of tofu. Will certainly make again.

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tobio

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Reviewed: Jan. 4, 2009

My family liked this better than I did. I patted the tofu dry after slicing it, froze it, dipped it in egg and seasoned breadcrumbs, fried it in olive oil, then layered with the sauce and cheese as per the recipe. It's a keeper.

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Bard

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Reviewed: Jan. 2, 2009

I really enjoyed this and was disappointed that SO said 'too much tofu' for his taste. I'm working it into regular rotation anyway: Hopefully giving me the extra tofu and him more sauce will suit us both.

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