Wednesday, March 17, 2010

Tofu Parmigiana

  • 1/2 cup seasoned bread crumbs
  • 5 Tbsp grated Parmesan
  • 2 tsp dried oregano, divided
  • 1 package extra firm tofu (firm will work, but it's prone to breaking)
  • 2 Tbsp oil
  • 1 jar your favorite spaghetti sauce (the original recipe calls for 8oz tomato paste, but it's not enough for us)
  • 1/2 tsp dried basil
  • 1 clove garlic, minced
  • 4oz shredded Mozzarella (I only had Cheddar)
In a small bowl, combine bread crumbs, 2 Tbsp Parmesan and 1 tsp oregano. 

Cut drained tofu into 1/4" slices, coat with bread crumbs mix.
In a skillet, heat oil. Cook tofu slices until crisp on both sides.

 Combine sauce, oregano, basil, and garlic in a small bowl. Cover the bottom of a pan with the sauce. Arrange the tofu in the pan. Spoon sauce over the tofu slices. Repeat. 

Top with Mozzarella and remaining Parmesan. Bake at 400F for about 20 minutes.

I served it with spaghetti, lettuce, and garlic bread. 
If you cut the tofu thinly enough, you can't even tell you are eating tofu! It tasted very similar to Eggplant Parmigiana, but I like this version much better, since tofu doesn't seem to soak up oil like eggplant does.

So this was our dinner last night. We enjoyed it!
P.S. The original recipe was found on

No comments:

Post a Comment