Reviewed: Jan. 8, 2008

If you are not used to using extra firm tofu. Make sure that you freeze the entire "block", whether packed in water or not. Take out and defrost on counter for three (3) hrs or microwave for 3 min..it'll be like a sponge texture. Squeeze excess moister out and then, use just like you would meat. Much heartier consistency and meat eaters will be suprised.

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TJG

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Reviewed: Dec. 27, 2007

I also used Toronois' advise and dipped in flour, egg and then bread crumbs. This worked very well. I baked them as well and used the extra firm tofu. It had a very good texture and taste.

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Marie C.

Cooking Level: Expert

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Reviewed: Dec. 18, 2007

I follow Torontois' suggestions and freeze, flour, egg, bread and then bake, but bake all the slices. Then I refrigerate and take out the slices that I need, add tomato sauce, and then mozzarella and parmesan cheese and heat in the toaster oven until warm. SO quick and good!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Dec. 17, 2007

We love this recipe. I do two things differently. I use our own homemade sauce and I dip the tofu in egg before dipping it in the breadcrumbs. What I like about this meal is we prepare the tofu and then prepare chicken for my meat eating husband in the same way. I love meals that I can accommodate both of us without a lot of extra work. This fits the bill perfectly.

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MARY DOMAZ

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Reviewed: Dec. 7, 2007

This was really good! To make it healthier I baked the tofu instead of frying it. After I dipped the tofu in the breadcrumb mixture I baked them 15 min. on each side at 350 F. It still turned out great!

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 1, 2007

This was my first time making tofu and I was nervous the texture wouldn't come out right. I used extra-firm tofu right out of the container and everything worked great! It was so quick and easy and a great meal to make for one.

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skluck

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Reviewed: Nov. 30, 2007

It sure didn't taste like tofu at all. I thought it was ok but my husband really enjoyed it.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 11, 2007

This is such an easy and deliciously healthy meal! I agree with prior comments on making more sauce for the pasta. I also added basil and red pepper flakes in the bread crumb mixture for a little more tang. Yum.

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kateb

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

Easy to make and tastes great!!!

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Steph

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Reviewed: Oct. 29, 2007

I love this recipe and I make it regularly! It is always tricky for me to keep the tofu from sticking to the pan (I only use stainless steel and don't have non-stick pans). The trick is to really press the water out of the tofu by wrapping the block in paper towels and putting a weight on it. I also have more success when I use my wok. Delicious recipe, thanks!

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Steph Fisher

Cooking Level: Expert

Living In: Muncie, Indiana, USA

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Reviewed: Oct. 23, 2007

Wonderful recipe ~ kids & husband devour it every time! For the shear ease of already being seasoned, I use Italian bread crumbs and our favorite tomato sauce. I also bake the slices rather than frying; 350degrees, 15 min. on each side. I must highly recommend freezing the tofu slices; it really does make a difference. Freeze overnight if able, but 30 min. works too.

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REIVEX

Cooking Level: Professional

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Reviewed: Oct. 20, 2007

This was my first real tofu recipe and I just loved it. It tasted very much like my meat lasagne just without the meat. I'm now ready for more tofu recipes since this one was such a success.

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Barb in Canada

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Reviewed: Oct. 18, 2007

Really good! And fun and easy to make, too. I used herbed tofu, and dipped this into a beaten egg to help the bread crumbs stick. I did this part in advance, then assembled the whole thing just before baking it. A hit for the whole family, including my 2 year old!

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 16, 2007

The only modification that I made to this recipe was to use a bit more sauce and basil. It's a great introductory recipe for Tofu. The texture is soft, but the taste is outstanding. I'll definitely use this recipe to make my wife a Tofu believer!

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Stant

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Reviewed: Oct. 15, 2007

This turned out wonderfully! Great way to prepare tofu.

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windnwine

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Bothell, Washington, USA

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Reviewed: Oct. 14, 2007

This was my second time cooking with tofu. I feel like the recipe turned out exactly like it was supposed to. I used an entire large jar of spaghetti sauce, but I think I also used more tofu than called for as well. I've yet to find a 12oz. package. I think I need to invest in a kitchen scale, but I digress. I didn't freeze the tofu, just patted dry with papertowels, but I used the vacuum packed variety rather than the kind that is packed in water, My husband thought it was "very nice" which is probably the biggest compliment he will ever give about food. I thought it was pretty good too. Looking forward to having the leftovers on a toasted sandwich tomorrow.

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cherry

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Reviewed: Oct. 10, 2007

Deeeelicious! Flavor and texture are great. I'm a vegetarian and this recipe takes away my occassional cravings for chicken parm. Couple things - don't use panko bread crumbs - I couldn't get them to stick well. I ended up taking what fell off in the pan, and spooning it over the top before I baked it. Also, I found 8oz of sauce too little - I'd use 12oz and have extra to put on pasta. I had whole wheat angel hair - perfection! Thanks for the great recipe - it will be a regular in my house.

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Louise

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

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Reviewed: Oct. 4, 2007

this was great... i was going to make it for a group we had coming for dinner but my husband said "we should make something we have tried before" and he made a different pasta dish. Later that week I made this for our family and he said "Wow!! You should have made this for the guests!!" :) anyway, a great dish... i love tofu and love finding great new recipes for it!

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HONEYBEE41

Cooking Level: Intermediate

Home Town: Alamogordo, New Mexico, USA

Living In: Ilmenau, Thüringen, Germany

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Reviewed: Oct. 1, 2007

This was so yummy! I used 2 big tomatoes instead of the tomato sauce and then cooked a pkg. of penne and jar of tomato sauce on the side. I layered the penne mixed with tomato sauce(added some veggies, seasoning and a bit of brown sugar), put the 3 T. of Parm. cheese on top of that, then the tomato/garlic/basil mixture on top of that, topped with tofu and then the cheese. I loved the texture of the tofu with the cheese all melty on top. I struggled with the crumbs sticking to the tofu but I just sprinkled the remaining bread crumbs on top of the tofu and it all turned out so freaking delicious! Thanks for a great dinner.

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jelmelt

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 24, 2007

This is a great recipe - It's best if you make pasta to serve alongside and use a lot more sauce to use on your pasta. I think that the texture is more like cheese, and not at all like chicken. i used the freezing technique a lot of people had mentioned and while it came out firmer and looked more like chicken, it was really like fresh mozzarella. which was BRILLIANT (who doesn't love fresh mozzarella in marina sauce?)

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