Reviewed: Apr. 30, 2008

It's hard to tell this is even tofu. You could almost pass it off for eggplant parmesean. My family loves it.

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JLHALDEMAN

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

This was very good. (I really liked it, the family thought it was OK). I will make again in small portions just for myself. I used my own special spaghetti sauce recipe instead of the sauce ingredients listed.

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CHERYLTOM

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Atascocita, Texas, USA

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Reviewed: Apr. 30, 2008

This was an easy recipe to make. It was good and I would probably make it again. The only problem I had was getting the breadcrumbs to stick to the tofu as I was frying them.

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MISSWISS

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Reviewed: Apr. 28, 2008

This recipe worked very well. I almost always freeze/defrost my tofu anyway because the changed texture is easier to work with. I sliced the tofu and pressed with a paper towel. At that point, after pressing the tofu into bread crumbs, everything stuck just fine...no need for any egg or flour. I'm giving this four stars because I really wasn't wild about the sauce. But that's something that can be easily adapted. The texture of the whole dish was great.

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marmotsm

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Apr. 27, 2008

Mmm, was this good! I followed the other reviewer's suggestion by pressing then freezing the tofu, and baking instead of frying. I also layered in a loaf pan and it was very flavorful and light. I prefer this recipe to using veggie chik patties for vegetarian chicken parmigiana... it's not so heavy and still full of protein! Will definitely add this to my regular rotation.

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BRANDIEWYNE

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2008

I also froze the sliced tofu for 30 mins and used eggs to dredge the tofu in before breading. Instead of making "sauce" I used my favorite jar of spaghetti sauce. Other than that, followed the directions exactly. May use garlic salt instead of regular salt next time around, because there WILL be a next time. : ) The was really really good.

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GLINKETTE

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 21, 2008

Talk about a surprising dish! I'm accustomed to destroying a tofu dish, but this was amazing! Just the right mix of herbs. My mom really dislikes tofu but this dish she liked! Next time I'll give it a go with extra firm tofu as opposed to just firm.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 17, 2008

MY HAT IS OFF TO YOU JILL, I HAVE TRIED TO IMPRESS MY GIRLFRIEND WITH A MEATLESS MEALS BEFORE. THIS ONE HAS WON HER OVER. SHE GUESSED ALL NIGHT AS TO THE CONTENCE AND NEVER GUESSED TOFU. THANK YOU

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SONNYB

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Apr. 17, 2008

I really liked this recipe. For the breading I dusted the tofu with flour, then dipped it in milk and then pressed it in the bread crumbs. This recipe was very easy and delicious!

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Nico

Cooking Level: Intermediate

Home Town: New Philadelphia, Ohio, USA

Living In: Canton, Ohio, USA

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Reviewed: Apr. 16, 2008

Thank you reviewers for the tofu advice. I drained, cut my firm block into 6 slabs, threw in freezer for 30 minutes, dredged in flour, then egg, then crumb mixture (had to almost double that) and cooked at 350 degrees for 15 minutes on each side in a pam-sprayed pan. I've cooked a lot with tofu but it has never been this firm. Wow! And the dish itself was excellent. A true keeper!

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srocklein

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Reviewed: Apr. 9, 2008

yes, this was good for a tofu substitution recipe. I enjoyed it more than the family did, but that's because I am more accustomed to tofu. My family said it was good, but I didn't hear anyone say, "is there anymore??" The frying part was difficult- the breading fell off and was eventually burnt in the pan. I might recommend it to my vegan friend. I'm sure she'd like it.

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somecookin'

Cooking Level: Expert

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Reviewed: Apr. 7, 2008

Simple y sabrosito

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Cecy

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Sussex, Wisconsin, USA

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Reviewed: Apr. 5, 2008

This was my first time cooking with tofu and I must say I was impressed. I dredged the tofu slices in flour, then in egg wash, and then coated in seasoned breadcrumbs. Pan fried in EVOO and then baked it. I used extra garlic and fresh basil.. Will be making this again real soon! Thanks for the recipe!

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4EVERTHEMAN4EVERAFAN

Cooking Level: Expert

Home Town: Lantana, Florida, USA

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Reviewed: Apr. 3, 2008

This recipe went over fantastically with my fiance, who, being an avid archery hunter, was very skeptical about any non-meat centered meal - especially one involving tofu. In addition to drying out extra firm tofu before pan frying it, I also used an eggwash before coating the slices with breadcrumbs. I've made it several times now, and it always goes over great!

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elblair

Cooking Level: Expert

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Reviewed: Mar. 27, 2008

My husband has always been quite proud of his eggplant parmigiana, but he said he likes this better! He compared it to Olive Garden's chicken parmigiana. Following the advice of another reviewer, I froze the tofu, dipped it in egg, breaded it and baked it rather than frying. It came out delicious!

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Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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Reviewed: Mar. 26, 2008

I used whole wheat breadcrumbs and followed the freeze it/bake it method for the tofu. This is the first time my husband has been so excited about something I made that he wrapped it up for his lunch the next day!!!

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jbtvs

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Reviewed: Mar. 26, 2008

Very tasty and my husband (meat and potatoes guy) had no complaints. Thank you for helping me successfully convert my family from meat to tofu!

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KIMBERMARIE

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Reviewed: Mar. 14, 2008

Pretty darn good for tofu. I would add more breading and fry it a little longer if you're not used to eating it.

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kcita_234

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: Mar. 11, 2008

Amazing recipe!! Family LOVED it. Daughter said this is her favorite dish ever.

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Becki J

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: El Paso, Texas, USA

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Reviewed: Mar. 8, 2008

This was a great dish. It was easy to make for the most part, though the tofu was a little difficult to work with and fell apart during the breading process. I followed most reviewers' advice and baked the tofu rather than fried it. I think it's an exaggeration to say it could pass as meat. UPDATE: I made this again, following the advice to press and freeze the cut tofu overnight then pour boiling water over it. This REALLY improves the texture. Dipped in egg before the breading and it didn't fall off at all. I tried it frying it this time and admit I like it better--much faster and crisper that way!

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