Tofu Parmigiana recipe

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Ingredients

½ cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
½ teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Nutrition Info

356.9 calories
carbohydrate: 18.8 g
cholesterol: 23.8 mg
fat: 21.5 g
fiber: 3.9 g
protein: 25.7 g
saturatedFat: 6.2 g
servingSize: -
sodium: 840.7 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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