The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Photo by Cailin
Reviewed: Dec. 1, 2008
This was so good! I took other reviewers advice and cut the tofu up the night before, squeezed out the water and froze it. I also baked the tofu instead of pan-frying. It came out really well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 10, 2008
My partner and I really enjoyed this recipe. Use the freezing technique stated in another review for great texture. Will make this one again and again!
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JAM

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 9, 2008
I prepared this following some of the suggestions from people. I froze, then breaded and baked the tofu-which turned out perfectly. I made my own pasta sauce and spiced it up quite a bit. It was a pretty dish but it was also one of the blander dishes I've made. I won't be making this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2008
Praise, praise and more praise at the dinner table!!! My husband absolutely loved this dish. Wouldn't change a thing! Bravo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 30, 2008
I loved this recipe, great new way to prepare tofu! I served it on top of spaghetti..mmm!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 29, 2008
Very good. I did not freeze the tofu like a lot of people did, but I did make sure to get all the moisture out with paper towel. Also instead of water, I beat one egg + added some milk in to make it more liquidy. It worked really well. I baked the tofu on 350, about 15 mins on each side. And followed the rest of the steps according to the recipe. Served this with fettuccine and pasta sauce with vegetables. Great for vegetarians who miss chicken parm!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 22, 2008
This is a really great recipe. Def freeze the tofu as suggested by other reviewers, it makes a remarkable difference. Dont forget about it though, I did and left it for about a week and it wasn't very nice. But apart from my own mistake this is a fantastic way to eat tofu, even for those tofu-haters. Great recipe thanks for submitting.
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Photo by rosichops

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 6, 2008
I have made this several times, following the suggestions of TORONTOIS. This is one of my family's favorite meals. I serve it over linguini pasta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2008
This is absolutely delicious, and my husband just loved it. I dipped the tofu in egg before breading it. I think that the breading really makes this dish, I wouldn't recommend leaving this step out, as it really does give the tofu a chicken or veal texture. I baked the tofu in the oven first, to crisp it up (rather than frying it) and it turned out perfectly golden with all the breading intact. From there, I layered it up with the cheese and sauce, covered it with foil, and baked it right up. SO good!!!!! Looking forward to making it again.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 1, 2008
2/4 kids really liked this; my husband did not and I thought it was mediocre. It still was very clearly tofu; it was not a great treat. We won't be making it again. If you're just looking for a way to use up some tofu like we were, keep looking!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 27, 2008
Followed other users' advice to use flour and spray oil on the tofu before breading. Also baked instead of fried. Next time I'll add mushrooms. Delicious!!
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Cooking Level: Intermediate

Home Town: Circleville, Ohio, USA
Living In: Highland Park, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 8, 2008
Good...never had tofu before. I dont think i will be making it again as no one! cleaned their plate!! But it wasnt bad :) I froze the slices and baked it like others suggested.
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Photo by Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA
Living In: Arcadia, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 5, 2008
This was a delicious recipe. I did not have dried basil and oregano leaves, so instead of tomato sauce I just used spaghetti sauce with basil, etc. A lot of variations are available and I think it can be substituted to just your taste. You may not also have to add salt as the sauce may have enough, plus the parmesan cheese you buy may have the salt required. Oh, instead of frying or baking the tofu to insure it is crispy on the outside, I dipped them in oil, then the bread crumbs then grilled them (George Foreman worked fine and was fast). This recipe is delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 27, 2008
I followed others' advice and pressed the slices of tofu with paper towel to absorb moisture, froze for 30 minutes on a cookie sheet, then removed and dipped in egg wash, then crumbs. I baked the tofu at 350 degrees for 15 minutes each side, on a cookie sheet rubbed lightly with olive oil. The pieces did not break, and came out crispy and delicious. I then layered the ingredients as follows in a large loaf pan: tomato sauce, half the tofu, half the cheese, repeat. It was wonderful! I might use 1.5 blocks of tofu next time in order to make two even layers of tofu (I had some spots where there was just sauce).
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Photo by Annette

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Photo by F18NavyWife
Reviewed: Aug. 21, 2008
Easy to make and tasty-An easy way to dress up tofu-even my toddler loves it!
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Photo by F18NavyWife

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 21, 2008
This was very good. I used Ricotta cheese instead of the mozzarella (I was out) the whole family ate it. Even my overly picky husband :)
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Photo by AAshcraft

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 19, 2008
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.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 4, 2008
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.
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Photo by GRETCHEN ANN

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 21, 2008
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.
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Photo by bwillia2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 19, 2008
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!
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Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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