This was wonderful, but I did make a few changes. First, in case you haven't worked with tofu before, it SO MUCH easier to work with if you freeze it, then defrost it. You can then easily squeeze out the extra water and in this case, press it firmly into the parmesan/bread crumb mixture without it falling apart. It changes the texture, but not the taste. This is especially good for people who are turned off by the "slimy" texture. I also double-layered the tofu, alternating with spaghetti sauce instead of tomato sauce. I thought I sliced it to the right thickness, yet I had plenty extra and I ended up happy that it turned out this way. I can't wait to make this again, especially for tofu-resistant carnivores. My husband, who loves meaty eggplant parmesan, loved this and asked that I keep the recipe to make regularly. My kids loved it too!
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This was wonderful, but I did make a few changes. First, in case you haven't worked with tofu...