Tofu Parmigiana

Tofu Parmigiana


"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."


45 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

  • Cook

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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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 1129 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 thic...

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...

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...

For a more chicken like texture, make sure you choose the firmest tofu you can find. Cut the tofu into the size and thickness you preffer. Pat the tofu dry (kitchen paper towel). Then place the...

If you are not used to using extra firm tofu. Make sure that you freeze the entire "block", whether packed in water or not. Take out and defrost on counter for three (3) hrs or microwave for 3...

This was fantastic, my husband knew there was tofu in the recipe, but was unable to find it between "the chicken" pieces! I prefer to coat the tofu with a beaten egg then with the crumbs and to ...

This was super easy and quick to make, and very tasty! To get good bread crumb coating on the tofu without using eggs or oil, I first pressed the tofu into the breadcrumbs, then sprayed each pi...

This is the BEST tofu recipe I have ever made!! I have cooked it for guests who said they hated tofu....but after they tasted it, they changed their minds. This has become my husbands favorite...

This was excellent. My fiance and I are not big tofu eaters, but thought we'd try this. I used a jar of pasta sauce and I followed some of the other suggestions: I blotted the water off the to...