Tofu Parmigiana

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.

—TORONTOIS

See full review »

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.

—VesHeill

See full review »

1,032 Ratings

See other versions of this recipe!

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.

—Elena

See full review »

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.

—LEHIGH98

See full review »

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.

—VEGANETTE

See full review »

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 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.

—TJG

See full review »

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.

—REBECCA50

See full review »

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!

—SUPERCARRIE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tofu Lasagna

Tofu Keema

Tofu Burgers

Tofu a la Bourguignonne

Cube Steak Parmesan

Zucchini Parmigiana

Tofu 'Fish' Fillet Sandwiches

Broccoli Tofu Pitas

Honey Mustard Tofu

Tofu Turkey II

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Tofu Parmigiana

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 357
Calories from Fat: 193

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 6.2g 31 %
Cholesterol 24mg 8 %
Sodium 841mg 34 %
Potassium 475mg 13 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 3.9g 16 %
Protein 25.7g 51 %
** Sugars 3.5g
Vitamin A 12 %
Vitamin C 9 %
Calcium 116 %
Iron 41 %
Thiamin 21 %
Niacin 61 %
Vitamin B6 13 %
Magnesium 28 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.