Tofu Parmigiana Recipe -
Tofu Parmigiana Recipe
  • READY IN 45 mins

Tofu Parmigiana

Recipe by  

"Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
  3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
  4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
  5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 10, 2004

This recipe was fantastic! I was skeptical, since I have had dubious success with tofu in the past, but this turned out perfectly. After reading the reveiws, I sliced the tofu to 1/4 inch thickness, pressed the slices with paper towel to absorb moisture, froze for 30 minutes on a cookie sheet, then removed and dipped in flour, then egg, then crumbs. Rather than frying, I baked the tofu at 350 degrees for 15 minutes each side, on a cookie sheet rubbed lightly with olive oil. The pieces did not break, and came out crispy and delicious. I then layered the ingredients as follows in a large loaf pan: tomato sauce, half the tofu, half the cheese, repeat. For those who are interested in macronutrient composition, this came out as 30% protein, 30% carbs, 40% fat (with low fat cheese and baked, not fried). It was perfect, and, yes, my carnivorous boyfriend loved it. Would be great for guests, as the breading and assembly can be done ahead.

Most Helpful Critical Review
Jul 25, 2011

I'm a vegetarian, and I love tofu and use it weekly, but I didn't really care for this. The texture and the flavor were both lacking. I won't be making these again, sorry.

Aug 01, 2007

I have made this recipe twice, the first time with no changes, and it was very good. The second time, I made the following revisions and it was even better:1) DO NOT put tofu in water. 2) Season dry sliced tofu with salt & pepper. 3) Dredge slices in white flour seasoned with salt & pepper. 3) Dredge tofu in beaten egg seasoned with salt & pepper until completely coated. 4) Dip in seasoned bread crumbs. 5) Cook tofu according to recipe instruction. 6) Spread a small layer of tomato sauce in bottom of lightly oiled baking dish. 7) Place tofu in dish, cover with tomato sauce, sprinkle with cheeses, and bake. Sprinkle with chopped parsley when you take it out of the oven.

Mar 17, 2005

I love this recipe... I'm eating leftovers for lunch right now. Some very important changes: After slicing the tofu, press the slices gently between paper towels to drain the water. Then BAKE IT on a nonstick sheet until it begins to turn golden. You will thank me. Yes, I bake it before frying it... the baking is not instead of frying. the extra step just makes the texture SO much better... I cook w/ tofu in this way alot. Also, like other reviewers said, I dip the tofu slices in egg before breading and have NO issues w/ the breading coming off while frying.

Sep 04, 2003

For a more chicken like texture, make sure you choose the firmest tofu you can find. Cut the tofu into the size and thickness you preffer. Pat the tofu dry (kitchen paper towel). Then place them in freezer bags or plastic wrap and place them in the freezer overnight or at least for 8 hours. when ready to use place the tofu in a deep bowl and pour boiling water over the tofu. Pat dry tofu the coat it with the breadcrumbs. If the breadcrmbs don't stick spray the tofu cuts with cooking spray. I baked mine in the oven on a cookie tray sprayed with cooking oil. The texture after doing this process makes it a million times better. Good luck.

Jan 08, 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'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.

Jul 12, 2006

This was fantastic, my husband knew there was tofu in the recipe, but was unable to find it between "the chicken" pieces! I prefer to coat the tofu with a beaten egg then with the crumbs and to cook it in the oven instead of in the pan (around 20 minutes at 375F. This way it is crispier.

Jun 12, 2003

This was super easy and quick to make, and very tasty! To get good bread crumb coating on the tofu without using eggs or oil, I first pressed the tofu into the breadcrumbs, then sprayed each piece all over with cooking spray and then pressed the tofu into the crumb mixture again--this worked well. I also fried the tofu with cooking spray. The result was a delicious, non-greasy dish! I would definitely make this again!


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 841 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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