Tofu Parmigiana

Tofu Parmigiana

Jill B. Mittelstadt 0

"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."

Ingredients 45 m {{adjustedServings}} servings 357 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 841 mg
  • 34%

Based on a 2,000 calorie diet

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  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.
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Reviews 783

  1. 1125 Ratings


This recipe was fantastic! I was skeptical, since I have had dubious success with tofu in the past, but this turned out perfectly. After reading the reveiws, I sliced the tofu to 1/4 inch thickness, pressed the slices with paper towel to absorb moisture, froze for 30 minutes on a cookie sheet, then removed and dipped in flour, then egg, then crumbs. Rather than frying, I baked the tofu at 350 degrees for 15 minutes each side, on a cookie sheet rubbed lightly with olive oil. The pieces did not break, and came out crispy and delicious. I then layered the ingredients as follows in a large loaf pan: tomato sauce, half the tofu, half the cheese, repeat. For those who are interested in macronutrient composition, this came out as 30% protein, 30% carbs, 40% fat (with low fat cheese and baked, not fried). It was perfect, and, yes, my carnivorous boyfriend loved it. Would be great for guests, as the breading and assembly can be done ahead.


I have made this recipe twice, the first time with no changes, and it was very good. The second time, I made the following revisions and it was even better:1) DO NOT put tofu in water. 2) Season dry sliced tofu with salt & pepper. 3) Dredge slices in white flour seasoned with salt & pepper. 3) Dredge tofu in beaten egg seasoned with salt & pepper until completely coated. 4) Dip in seasoned bread crumbs. 5) Cook tofu according to recipe instruction. 6) Spread a small layer of tomato sauce in bottom of lightly oiled baking dish. 7) Place tofu in dish, cover with tomato sauce, sprinkle with cheeses, and bake. Sprinkle with chopped parsley when you take it out of the oven.


I love this recipe... I'm eating leftovers for lunch right now. Some very important changes: After slicing the tofu, press the slices gently between paper towels to drain the water. Then BAKE IT on a nonstick sheet until it begins to turn golden. You will thank me. Yes, I bake it before frying it... the baking is not instead of frying. the extra step just makes the texture SO much better... I cook w/ tofu in this way alot. Also, like other reviewers said, I dip the tofu slices in egg before breading and have NO issues w/ the breading coming off while frying.