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Tofu Parmigiana

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic.
1/4 cup  plain dry breadcrumbs
1 teaspoon  Italian seasoning
1 14-ounce package  firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon  garlic powder
1/4 teaspoon  salt
2 teaspoons plus 1 tablespoon  extra-virgin olive oil, divided
1   small onion, chopped
8 ounces  white mushrooms, thinly sliced
1/4 cup  grated parmesan cheese
3/4 cup  prepared marinara sauce, preferably low-sodium
1/2 cup  shredded part-skim mozzarella cheese
2 tablespoons  chopped fresh basil
Tofu Parmigiana Recipe at
Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.

Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 04/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Marinara Mains
Nutrition Facts per Serving
Yield:   4 servings
Calories: 262
Fat. Total: 16g
Protein: 16g
Carbohydrates, Total: 15g
Fat, Saturated: 5g
Fiber: 3g
Cholesterol: 13mg
Sodium: 597mg
% Cal. from Fat: 55%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jessie Reviewed: 06/19/2012
This is so good. You can not even tell that its tofu. It tastes JUST like chicken parm!!
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