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
- One 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 mouncezarella cheese
- 2 tablespoons chopped fresh basil
Combine the breadcrumbs and Italian seasoning in a shallow dish. Cut the 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 the onion and cook, stirring, until beginning to brown, about 3 minutes. Add the 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 the marinara over the mushrooms and scatter the 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 Publisher. All rights reserved.
nutrition information per serving
262 calories; 16g total fat; 5g total saturated fat; 13mg cholesterol; 597mg sodium; 15g carbohydrates; 3g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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