The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 8, 2008
This was my first time making tofu. It tasted delicious, i was very surprised. I followed other reviews and froze my tofu and baked it. Came out great!
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Photo by Kiburdan

Cooking Level: Intermediate

Home Town: May Pen, Clarendon, Jamaica
Living In: Apopka, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 5, 2008
Pretty good recipe. It reminded me of Lasagna but not as hardy. I'll make it again. Thanks.
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Photo by Narla

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 3, 2008
Excellent recipe. I froze the tofu according to the directions from a previous reviewer. I also added some ricotta on top of the tofu. I will definitely make this again.
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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: Feb. 29, 2008
This is one of my Fav's.. I do freeze my tofu then drain it between a towel to get out the water.(to defrost it quicker I put it in a pan with water and heat it up then drain it, much faster than the micro.and sometimes I forget to get it out the nite before or in the morning )I also took others advise and I dredge my tofu in egg, it keeps the bread crumds so much better then I also heat the oven to 350 degree and fry the tofu that way.I also have to admit I either use my own sauce or whatever I have on hand, The leftovers are the best !!! I always use extra firm tofu it works best for me..Thanx so much I just love this !!!!(A way I drain my tofu to get the water out is I take a towel set it on the counter wrap the tofu in it then I take a plate set it on top I then place a gallon of water on top of that.for me it works really well.after you get the hang of where to balance the water it drains pretty fast.)
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Photo by JENNIFER

Cooking Level: Expert

Home Town: Palmyra, Pennsylvania, USA
Living In: Williamstown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 27, 2008
This recipe is really great. If you serve it over pasta, it does need more sauce than called for. We've tried it both baked and fried and we definitely prefer the fried method. Either way the breading doesn't stay on well, but the texture is much better fried.
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Photo by DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 24, 2008
Wow this was good and easy! I'd give it a 5 if the sauce was a little better. I drained/froze the tofu, sprayed w/ cooking spray breaded it (actually used Zatarans fish fry crumbs all I could find at home), turned the electric skillit on to 400 - sprayed w/ olive oil, sprayed tofu w/ olive oil and pan fryed. Sprayed tops of tofu angain and flipped. Stayed together and got brown. Then layered in loaf pan. I all ready e-mailed this to a freind thanks!
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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: Feb. 22, 2008
I have tried this recipe two times now and there are never any leftovers! I follow the recipe but to cut down on the fat/calories I first dip the soy in egg substitute and then bake the soy rather than pan fry. Thanks for sharing!
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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: Feb. 22, 2008
This was great! I froze the cut slices on a cookie sheet for 1/2 hour. After frying them, I put them on a cookie sheet in the oven without sauce or cheese and baked for about 15 minutes on each side. These came out wonderfully. Thank you.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 22, 2008
I have to admit--this one's pretty good!
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Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 12, 2008
This was excellent! The first time I have ever had or made tofu. I read through other reviews and adjusted the original recipe some. I froze the tofu for 1/2 hour prior to baking. Baked in the oven for 15 minutes on each side. Served with whole wheat fax spaghetti with a tomato vodka sauce. So good!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 6, 2008
My husband and I did not care for this and we love tofu. I don't know if I did something wrong but I won't be making this again.
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Cooking Level: Intermediate

Home Town: Yoakum, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 6, 2008
This is one of my favorite tofu recipes of all times!!! I love to serve it with brown rice and a nice salad.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada
Living In: Stockholm, Stockholms, Sweden

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 3, 2008
This was great. Made some changes though. 1. Reduced the Parmesan cheese, 2. added 1lb of sliced brown crimini mushrooms (sauteed with onion and sage before adding a layer onto the tofu), 3. used a mixture of breadcrumbs, wheat germ and freshly ground flaxseed to coat the tofu in. Yummy!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 1, 2008
The sauce and topping are delicious, but be really, really careful not to burn your crumbs like I did! :p As for the freezing of the tofu, it definitely changes it's texture to something more meatlike, but I think I'd personally prefer the tofu in it's normal, soft state. I'll try it again that way.
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Joc
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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: Jan. 30, 2008
Wonderful. My first time cooking tofu and it was so easy. A nice change from the usual Asian tofu recipes (though they will always be my favorite). Next time I may just plate the sauce and cheese over the tofu right before serving - it lost some of its crunch when I baked it in the oven.
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Photo by Mrs. C

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 28, 2008
Took a lot of the advice of others by pressing out the water and freezing the tofu and then pouring the boiling water over. Also baked instead of frying and, used more tomatoe sauce and used whole wheat angel hair pasta or whole wheat extra thin spaghetti. Also used matzo meal in place of the bread crumbs one time-tastes great both ways. We absolutely love this one!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 24, 2008
This was good, but since my husband and I are trying to watch our cholesterol and sodium this is not a dish I would make very often. Twenty minutes was too long in the oven, dish was almost blackened at the edges, but that's my fault, I should have been watching. Next time I'll start watching after fifteen minutes or so. I would definitely make this again. This is a good basic recipe, and practice will probably make perfect with this one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 23, 2008
could taste the tofu a little. need eggs to get the breading to stick.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 23, 2008
This was not very pleasing to me. My husband and mother enjoyed it though. Thought the tofu had this wierd texture. And the batter seemed to bubble instead of sticking to the tofu and being crispy. I think I will stick to eggplant parmigiana thogh. thanks anyway.
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Photo by Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 22, 2008
Very good. I froze the tofu for an hour before hand, and the texture came out perfect.
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