Amazingtofuparmesan Recipes

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TOFU PARMIGIANA



Tofu Parmigiana image

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.

Provided by Jill B. Mittelstadt

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11

½ cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
½ teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Steps:

  • In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  • 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.
  • 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.
  • 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.
  • Bake at 400 degrees F (205 degrees C) for 20 minutes.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 18.8 g, Cholesterol 23.8 mg, Fat 21.5 g, Fiber 3.9 g, Protein 25.7 g, SaturatedFat 6.2 g, Sodium 840.7 mg, Sugar 3.5 g

AMAZING TOFU PARMESAN



Amazing Tofu Parmesan image

I have been a vegetarian for only 2 months now and wanted to find a recipe that would make tofu taste good! After looking at many recipes I came up with this which combines what I think are the best parts of many recipes. I didn't measure the ingredients so I will give estimates here which will work but feel free to adjust to your personal taste. This really is a special recipe in my opinion that even meat lovers will enjoy.

Provided by Reggies Mom

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

350 g extra firm tofu (I buy organic)
4 tablespoons soy sauce
4 tablespoons olive oil
1 teaspoon minced garlic
1 egg, lightly beaten
1/2 cup flour
1/2 cup nutritional yeast flakes
24 ounces of your favourite spaghetti sauce (or homemade)
1/2 cup canola oil (for frying tofu)
1 cup mozzarella cheese (or whatever kind you like)
parmesan cheese

Steps:

  • Cut tofu into 1/4 inch slices. Lay out slices between several layers of paper towels or clean tea towels. Place a cutting board or other flat surface on top with some weight on it to draw the moisture out. Press for about 30 minutes.
  • Mix the soy sauce, olive oil and garlic together and place the drained tofu slices to marinate for a couple of minutes,.
  • In a shallow dish combine the flour and nutritional yeast. Dip each tofu slice in the egg and then coat in the flour/yeast.
  • Heat oil in a skillet over medium heat. Cook tofu slices on both sides until crispy golden.
  • 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 cheese and parmesan cheese.
  • Bake at 400 degrees for 20 minutes.
  • Serve with a crisp salad or pasta.

TOFU PARMESAN



Tofu Parmesan image

Make and share this Tofu Parmesan recipe from Food.com.

Provided by Leona L.

Categories     Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb firm tofu, cut into 1/2 slices
1 small onion, chopped
2 cloves garlic, chopped
2 cups tomatoes, crushed or diced
1 teaspoon oregano
1 teaspoon rosemary
1/4 cup mozzarella cheese or 1/4 cup cheddar cheese
1 tablespoon parmesan cheese
salt and pepper

Steps:

  • In fry pan, add 1 tbls oil, fry tofu slices till golden brown, drain on paper towels.
  • Add the remaining oil and fry onion and garlic till tender.
  • Add tomatoes and spices, simmer for 15 mins.
  • Lay tofu in a baking dish, pour over tomatoe sauce, sprinkle with cheeses.
  • Bake at 350 for 20-25 mins, uncovered.
  • Enjoy!

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

Steps:

  • Cut each eggplant into about ½-inch (1-cm) thick round slices.
  • Arrange the slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
  • Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
  • Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
  • In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
  • Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
  • Coat each eggplant slice in the flour mixture, shaking off any excess flour.
  • Preheat the oven to 350°F (180°C).
  • Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
  • Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
  • Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
  • Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
  • Let cool for 10 minutes, then serve garnished with fresh basil.
  • Enjoy!

TOFU PARMIGIANA



Tofu Parmigiana image

Make and share this Tofu Parmigiana recipe from Food.com.

Provided by Toodles

Categories     Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup seasoned bread crumbs
5 tablespoons grated parmesan cheese
2 teaspoons dried oregano, divided
salt
ground black pepper
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

Steps:

  • In a small bowl, combine bread crumbs, 2 Tbls.
  • parmesan cheese, 1 tsp.
  • oregano and salt and pepper.
  • Slice tofu into 1/4 inch thick slices, and place in a bowl of cold water.
  • One at a time, press tofu into crumb mixture, turning to coat all sides.
  • 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.
  • 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 Tbl.
  • parmesan.
  • Bake at 400 degrees F (205 degrees C) for 20 minutes.

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51 OF OUR BEST PARMESAN CHEESE RECIPES - EPICURIOUS
51-of-our-best-parmesan-cheese-recipes-epicurious image

From epicurious.com
Estimated Reading Time 7 mins
Published 2016-02-22
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  • Parmesan Broth. After you've grated down your hunk of Parm, save the rinds! Collect them in a resealable bag in the freezer. When you've got about a pound, throw the rinds into a stockpot with aromatics and herbs to make a salty and creamy broth.
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