Tofu Parmesan

Tofu Parmesan is perfect for a meatless meal and the non-meat eaters in your family will be happy to see it on your holiday table. The secret to this recipe’s success is marinating the tofu slices. This adds an Italian touch to the Tofu Parmesan before you finish it as you would our Chicken Parmesan or Eggplant Parmesan recipes. This Tofu Parmesan will convert those who don’t usually like tofu. They will love its tender texture and great Parmigiano Reggiano® cheese flavor. Start preparing the tofu a day in advance and then use our Simple Tomato Sauce Recipe to make this delicious Tofu Parmesan for dinner.
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Prep 2 hours
Cook 30 minutes
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people
Chef devparm

Tofu Parmesan

Tofu Parmesan is perfect for a meatless meal and the non-meat eaters in your family will be happy to see it on your holiday table. The secret to this recipe’s success is marinating the tofu slices. This adds an Italian touch to the Tofu Parmesan before you finish it as you would our Chicken Parmesan or Eggplant Parmesan recipes. This Tofu Parmesan will convert those who don’t usually like tofu. They will love its tender texture and great Parmigiano Reggiano® cheese flavor. Start preparing the tofu a day in advance and then use our Simple Tomato Sauce Recipe to make this delicious Tofu Parmesan for dinner.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 2 hours
Cook 30 minutes
Print Recipe
people
Chef devparm
Ingredients (6 people)
14 oz. Tofu (firm)
4 tbsp. Olive Oil
2 tbsp. White Wine
2 Garlic cloves, crushed
1 tsp. Thyme (chopped)
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika (optional)
1 cup All-Purpose Flour
2 Eggs
1 cup Breadcrumbs
3/4 cup Parmigiano Reggiano (grated)
Olive Oil for frying
1/2 cup Mozzarella (shredded)
2 cups Tomato Sauce
Directions
  1. Slice the block of tofu into 12 even slices (2 per person). Lay the slices in a large flat dish. Combine the olive oil, wine, garlic, thyme, pepper, salt and paprika (optional) in a bowl, and pour over the tofu slices. Cover and let marinate in the refrigerator for at least 4 hours or overnight.
  2. Preheat the oven to 375° F. Drain the tofu slices and discard the marinade. Put out three plates. Put the flour in one, the beaten eggs in the second, and the breadcrumbs mixed with ½ cup Parmigiano Reggiano in the third.
  3. Heat olive oil in a large non-stick frying pan. One by one, dip the tofu slices first in flour, then in egg, and finally in the breadcrumb mixture. Fry the breaded tofu quickly in the hot oil until golden on both sides. Use a large flat spatula to turn them over gently. They can break easily.
  4. Use a large baking dish or casserole with low sides. Cover the bottom with 1½ cups tomato sauce. Put the fried tofu slices on top, slightly overlapping, then scatter the Mozzarella and the remaining Parmigiano Reggiano over it. Cover and bake in the preheated oven for 20 minutes until the tomato sauce is bubbling and the cheese has melted. Uncover and bake 10 minutes more. Serve immediately.
  5. To make individual servings, use 6 small square baking dishes, and put two slices of tofu per person in each baking dish.
Ingredients (6 people)
14 oz. Tofu (firm)
4 tbsp. Olive Oil
2 tbsp. White Wine
2 Garlic cloves, crushed
1 tsp. Thyme (chopped)
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika (optional)
1 cup All-Purpose Flour
2 Eggs
1 cup Breadcrumbs
3/4 cup Parmigiano Reggiano (grated)
Olive Oil for frying
1/2 cup Mozzarella (shredded)
2 cups Tomato Sauce
Directions
  1. Slice the block of tofu into 12 even slices (2 per person). Lay the slices in a large flat dish. Combine the olive oil, wine, garlic, thyme, pepper, salt and paprika (optional) in a bowl, and pour over the tofu slices. Cover and let marinate in the refrigerator for at least 4 hours or overnight.
  2. Preheat the oven to 375° F. Drain the tofu slices and discard the marinade. Put out three plates. Put the flour in one, the beaten eggs in the second, and the breadcrumbs mixed with ½ cup Parmigiano Reggiano in the third.
  3. Heat olive oil in a large non-stick frying pan. One by one, dip the tofu slices first in flour, then in egg, and finally in the breadcrumb mixture. Fry the breaded tofu quickly in the hot oil until golden on both sides. Use a large flat spatula to turn them over gently. They can break easily.
  4. Use a large baking dish or casserole with low sides. Cover the bottom with 1½ cups tomato sauce. Put the fried tofu slices on top, slightly overlapping, then scatter the Mozzarella and the remaining Parmigiano Reggiano over it. Cover and bake in the preheated oven for 20 minutes until the tomato sauce is bubbling and the cheese has melted. Uncover and bake 10 minutes more. Serve immediately.
  5. To make individual servings, use 6 small square baking dishes, and put two slices of tofu per person in each baking dish.