Tofu Parmigiana 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

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.

TOFU PARMESAN SUBS



Tofu Parmesan Subs image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
Kosher salt and freshly ground pepper
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1 large egg
1 12-ounce package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)

Steps:

  • Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
  • Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.
  • Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.
  • Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.

TOFU PARMIGIANA



Tofu Parmigiana image

Simple and easy to make. It will even attract the most tofu-phobics!

Provided by anris96

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 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.

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TOFU PARMIGIANA RECIPE - WEBMD
tofu-parmigiana-recipe-webmd image
2014-01-29 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. …
From webmd.com
Cuisine Italian, Mediterranean
Total Time 30 mins
Category Dinner
Calories 262 per serving
  • 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.


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Top Asked Questions

How to cook vegan tofu Parmesan?
Vegan tofu parmesan is incredibly crispy with savory tomato sauce and al dente spaghetti: an easy and fast weeknight dinner recipe. Preheat oven to 450°F. Lightly grease a baking dish. Slice the tofu into 6 pieces. Press for about 10 minutes. In a bowl, mix together the mayo, garlic powder, onion powder, basil, salt, and black pepper.
How to cook tofu with tomato sauce?
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.
How to cook tofu with bread crumbs?
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.
How to cook tofu with mushrooms?
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.

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