Reviewed: May 20, 2011

This turned out great. Thanks so much for the recipe because we have been looking for different ways to cook tofu. I did slice and freeze mine and then did the egg wash to the bread crumbs. It was delicious and I'll try it again for sure.

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Reviewer:

ShipmanRogalsky

Reviewed: May 19, 2011

Delicious! Instead of making my own sauce I used a jar of Prego Roasted Red Pepper Spaghetti Sauce since we like is saucy. I served it over angel hair pasta and even my picky vegetarian liked it and said I should make it again!

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Reviewer:

Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

Reviewed: May 12, 2011

Delicious! I love that you don't need to be fussy about drying out the tofu (by patting or pre-baking) - it's perfect sliced straight out of the water and thrown into the breadcrumb mixture. We sprinkled the leftover breadcrumbs on top of the mozzarella for an added crunch. You really can't tell this is tofu!

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Reviewer:

spontamyous

Reviewed: Apr. 26, 2011

This is so tasty! Yum, yummy. I did bake the tofu first (350 for 15 mins) and it also seemed like I needed more breading. Next time I increase the breading to 3/4 c.

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Reviewer:

Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

Reviewed: Apr. 25, 2011

I pressed the tofu for about an hour (set a pot on top) and then froze it. I then dipped it in the egg and then the breadcrumbs, and put it in the oven for 20-30min at 350. Still had some problems with the breading staying on. I used Ragu jar for the sauce. Turned out excellent. I would make this dish more often but it is a bit time consuming.

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Reviewer:

Jo C.

Reviewed: Apr. 20, 2011

This recipe was great for our weekly "meatless Monday". I followed the advice on the flour/egg/breadcrumbs. Delicious!

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Reviewer:

cookinandluvinit!

Living In: Destin, Florida, USA

Reviewed: Apr. 11, 2011

This was surprisingly delicious and I didn't feel I was sacrificing taste for eating healthy. I ran out of breadcrumbs and used panko for the last few slices - both were good. I love fresh herbs and lemon so I added a squeeze of lemon over the finished product and a generous amount of fresh basil but the recipe as it reads is excellent. This recipe will be a regular in my house...thank you for sharing!

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Reviewer:

LISA B

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Fairfield, Ohio, USA

Reviewed: Apr. 10, 2011

Loved it. I only made it for myself (2 slices of tofu) to try and gave the kids a taste (2 and 4 y/o) and they kept asking for more!! So I'm making it again tonight using a whole block of firm tofu that I have froze and thawed out, I also floured, egged and crumbed this time as I lost a lot of breadcrumbs in my previous attempt. Refrigerated the crumbed tofu for an hour and the crumbs stayed on beautifully. I also assemble the whole dish and let sit in the fridge for about 8 hours before cooking as I find the flavours develop better. Let's see if my meat lovin' man likes it tonight with mashed spud and steamed veggies.

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Reviewer:

meshamoo

Reviewed: Apr. 9, 2011

This is an awesome tofu recipe! I have made it twice. The first time, I followed the recipe exactly. It came out perfect, except that the breading fell off of most of the tofu when I fried it. The second time I made it, I took the advice of a reviewer and breaded and baked the tofu on a greased pan previously to frying it. That worked perfectly and saved the breading from falling off. The tofu really absorbed the flavor of the tomato sauce and it really didn't have a strong tofu flavor. Very delicious and easy to make. Amazing!

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