Reviewed: May 27, 2012

I just made this tonight and had to come on and write my review. I've made a few tofu dishes before that had good reviews and I've ended up throwing them out. I am a new vegetarian. Due to my poor results in the past, I followed the revised instructions from some of the other reviewers. I drained the tofu and froze overnight. After thawing I used the flour, egg, then breadcrumbs and baked. I then put it in a skillet and fried with Pam. I will probably try with a little olive oil next time. I then put it in the baking dish with sauce and let it sit in the fridge for about 4 hours. I added zucchini and more sauce and then baked. I did use 1 1/2 jars of sauce but I like a lot of sauce. I'll definitely be making this again.

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Reviewer:

CHELE519

Reviewed: May 25, 2012

This was ok. I followed some other reviewers' advice and froze the sliced tofu before breading, then baked. I don't know how anyone could ever mistake this for chicken, but it was decent. It was a good way to use up the remaining tofu I had in the house, but I won't likely make it again.

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Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

Reviewed: May 8, 2012

Great recipe. I want to add that I noticed everyone recommended freezing the tofu first, then going through the trouble of squeezing water between paper towels, bla bla, baking first, then frying, then baking again...um...not necessary. As long as you have extra firm tofu, simply drain the water from the packaging, dip the tofu in the bread crumbs (and you DO NOT need to dip in eggs, the crumbs stick just fine without it), then bake it. You don't even have to fry it. That simple.

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Reviewer:

Sara Rajan

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

Living In: Walkerton, Indiana, USA

Reviewed: May 7, 2012

My husband and I stopped eating meat and are always looking for new ways to add protein. While I don't like or dislike tofu, I eat it because I need to. I could not tell that tofu was used in this recipe - it was soooo good. Lucky for us I made enough for lunch the next day! I think I could've fooled my son with this recipe - he'd think it was chicken. Thanks for sharing!

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Reviewer:

floridanative64

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Gainesville, Florida, USA

Reviewed: May 6, 2012

This was top notch. I followed some suggestions and pre-baked before frying, and also dipped in egg before breading. My package of tofu was 14 oz. and when sliced it yielded nine pieces which fit nicely in a 9x13 pan in one layer. Firmer texture than eggplant, softer than chicken- maybe close to veal. Very nice.

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Reviewer:

Memphis Dad

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: May 2, 2012

i added some extra veggies and it was delightful : )

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Reviewer:

mixedxbarbie

Reviewed: May 2, 2012

I have to give this 5 stars. My husband and daughter actually ate it. They didn't know there was tofu in in though. I froze and crumpled the tofu and it looked like canned chicken or something. This was my first time cooking with tofu.

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Reviewer:

sassash

Reviewed: May 1, 2012

Sorry I was not impressed.

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Reviewer:

barbie26

Reviewed: Apr. 30, 2012

I like this dish! I baked my tofu instead of frying it, and then refrigerated the slices for a few hours (gives the tofu a firmer texture.) I made it in layers like a lazagna(sauce/tofu/sauce/cheese/tofu/sauce/ a little more cheese.) I used my own sauce. I served this with mashed cauliflower, sauteed greens, and a salad. I might make this again (but maybe not, my husband didn't like it very much.)

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Apr. 24, 2012

I followed the advice of others and baked the breaded tofu first. I added spinach between layers, next time I'll add more spinach for sure. A great recipe that I look forward to making again. Always looking for good tofu recipes and this is a keeper!

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