Reviewed: Jan. 22, 2008

This is a great recipe! Both my husband and I are carnivores, but I tried this recipe to use Tofu I initially bought for soup several weeks ago. I told my husband this was veal, and he NEVER suspected anything different, but had thirds and was trying to reheat the last slice of it yesterday afternoon. I have been entertaining the idea of going Vegan which may be easier for me than my hubbie. Well, if I find enough recipes this awesome, I think I may give it a go! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julore

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2008

Very Good! I read the other reviews and flour/egg/breadcrumbed and baked in the oven. I made fresh breadcrumbs out of rye bread and it really added to the flavor. Thanks for the recipe!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janey81

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2008

We made this last night. My wife liked it very much, I thought the flavor was too strong. Maybe too much parm. We put the leftovers in the fridge then had them for lunch. After standing overnight, we warmed them in the micro and then I thought they were great! Maybe the flavors needed to blend a bit. I will make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

This recipe was great, except my tofu fell apart before I could get it in the pan. I will have to squeeze out a lot more water than I usually have to squeeze out next time, but I will definitely be making it again! Yum. It was better the second day than the first!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Veggie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2008

Very good. I'm still getting use to the texture of tofu, so the pudding-like mushyness was kind of a turn off.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CARRIE6208

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2008

Thought the sauce and the seasoned bread crumbs were great. But, the texture was still a little off-putting. It was obviously tofu, even after the pressing and freezing process. Next time, I'll stick with eggplant when I am in the mood for something parmigiana.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kimmie

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Holliston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

Really good! Next time I'll freeze the tofu like I usually do - was short on time this time around. Texture and taste was more like eggplant than meat, but was still good. I dredged my tofu slices in flour seasoned with salt, pepper, garlic powder & onion powder, then dipped in egg substitute, then bread crumbs/parmesan mixture. Worked perfectly and made a beautiful golden crust. Almost hated to cover it up in sauce!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

This was even better the next day! I obeyed the recipe =), except for not frying the tofu. I pressed out the water under a weight and between kitchen towels, sliced and froze it for an hour. Then we breaded it (egg seemed to work better than water) and baked it on a well-oiled tray at 450 F, bottom rack, for about 10 minutes per side. We put our doubled recipe in a 9 x 13 pan and layered it. "TOFU!" The kids announced to their dad. "It was rated highly," I explained as he took his first bite. He swallowed and said, "I can see why!"

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

MUST dip in eggs first, breadcrumbs won't stick otherwise.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Frankenmuth, Michigan, USA

Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2008

My husband said this was the best tofu thing he has ever had and would be willing to have it instead of chicken parmigiana! My kids liked it too. I didn't have bread crumbs so I put a couple of slices of fresh bread in the food processor. I cut the tofu and froze it and then had to run it under water to get the coating to stick. Like a previous reviewer, I coated the tofu with flour, egg and breadcrumbs, sprayed with cooking spray and baked until lightly browned. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kelly

Cooking Level: Intermediate

Home Town: Clinton, Connecticut, USA

Living In: Cheshire, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

Tasty and opened my eyes to the possibilities of tofu. Having never cooked with tofu before, I followed other reviewers’ advice to press out excess water, freeze, dip in flour/egg/breadcrumb, and pre-bake. That was very helpful but I think next time I’ll brown it in oil instead of the oven for a different texture. I look forward to making this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Khayes

Cooking Level: Expert

Living In: Springfield, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

I followed some of the previous suggestions as well and really enjoyed this recipe and will make it all the time. My meat eating boyfriend said it was excellent too :-)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

Bread crumbs fell off as soon as tofu hit the oil. Coat in egg before breading.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LISAVISCO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

I cook with Tofu all the time and this was a great tofu recipe! It was so easy my 9 year old pretty much made the whole thing by herself, with a little help from me with the stove!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

drjo413

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

Pretty good - sort of on the order of eggplant parmigiana. I used a ready-made sauce and served it over spaghetti. I pressed my tofu, froze it for 20 minutes, and then pressed it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

I have never cooked with tofu before - so I took other reviewers suggestions and bought extra firm tofu and froze it overnight. I let it defrost for 3 hrs but it still was frozen. I took a reviewers suggestion of pouring boiling water to defrost but that still took a while. I used flour, egg, then breadcrumbs in order to make the crumbs stick better. I also baked prior to sauteeing & also used a jar of Bertolli marinara (I thought tomato sauce would be odd on its own). The finished product was delicious. My husband said it tasted like very tender chicken parm. I would make this again but I would defrost in the microwave next time!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PAP179

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2008

This was just plain wonderful, soooo yummy! I rarely experiement but I just had to try other variations of this, I added sliced mushrooms over the top layer of tomato sauce and then covered with cheese before baking. Superb, thanks Jill!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cynthia j

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2008

This is a great recipe. It's fairly safe, but only cause it's delicious; however, the tofu should be pressed between two paper towels or two clothes for at least a half hour. This pressing frees up the tofu for flavour absorption, as it releases the excess flavourless water in the tofu. Don't forget to freeze the tofu in this recipe. I usually freeze mine if I am not going to puree it. Another review gives instructions for freezing. One thing to consider with this recipe: Unless stated otherwise, if a cheese package says rennet on it you're eating baby cow!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Ben

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

Made it as directed and it was a big hit! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Tofu Parmigiana

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!