Tofu Parmesan


Serves 4

  • This delicious recipe is from Suzanne Landry. She says this recipe is one of her family’s favorite recipes, and even men who say they don’t like tofu end up loving it!

    1. 1 pounds firm or extra firm tofu, cut in 1/2 inch slices
    2. 1 1/2 cup Progresso Italian flavor bread crumbs
    3. 2 tablespoons unrefined oil
    4. 2-3 cups tomato sauce
    5. 1/2 pound mozzarella cheese, grated or sliced (or soycheese)
    6. 1 egg


    1. In a shallow bowl, scramble egg with a fork.
    2. Cut tofu and place on paper towels to drain. Place another paper towel on top and press gently to remove excess moisture.
    3. Dip tofu in egg mixture and then in bread crumbs on both sides.
    4. Preheat oil in pan, covering bottom of pan with about 1/4″ oil. Make sure oil is hot enough before putting tofu in.
    5. You can test by sprinkling a little bread crumbs in oil. If it begins to sizzle immediately, oil is ready.
    6. Place breaded tofu slices in hot oil. Do not overcrowd pan or the oil with cool and the tofu will absorb too much fat.
    7. The trick to using little oil in frying is the temperature of the oil – must remain consistent.
    8. Fry tofu in oil until lightly browned. Turn over and repeat.
    9. Add more oil if you need to.
    10. Layer tomato sauce on the bottom of a baking pan to the depth of 1/2 inch or so. Place tofu slices on top of sauce side by side. Do not layer.
    11. Sprinkle with mozzarella cheese.
    12. Bake in preheated oven at 350 F for 15-20 minutes.

    Note: Do not use a softer tofu than firm or extra firm. It will have too much water in it and it will not fry well and may possibly fall apart. Serve with a green salad.

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