Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil

1. 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.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 262 calories; 16 g fat (5 g sat, 7 g mono); 13 mg cholesterol; 15 g carbohydrate; 16 g protein; 3 g fiber; 597 mg sodium; 443 mg potassium.
Nutrition bonus: Calcium (40% daily value), Selenium (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium fat meat, 2 fat

My wife made this recipe for dinner and it was excellent. We really enjoyed it and my wife said it was easy to prepare!! Thanks for the great Tofu recipe!!

Nathan Feldman, Clarks Summit, PA

I made this recipe tonight and it was delicious!

Anna

I really enjoyed this one! Didn't have breadcrumbs or italian seasoning, so I substituted with cereal crumbs and oregano/parsley. I will definitely make this again.

Anonymous, Columbus, OH

OMG, the ooey gooey mozzarella cheese makes this dish feel so indulgent. I couldn't stop eating it! I also love the added layer of texture and flavor from the mushroom and onions. Served on its own with a nice salad and it made a great meal. Can't wait for leftovers!

Penelope, Burlington, VT

I love this recipe! It was so easy to prepare and quite tasty. I highly recommend it.

Dianne, Simi Valley, CA

I made this the other night and it was excellent. Every bit as good as our old version with chicken. The leftovers are even good eaten cold (I took some to work with me for lunch). We will definitely make this again.

Jennifer in Pennsylvania, Philadelphia, PA

I thought this was fabulous!

Sally

My 15 year old Carnivore really liked this recipe. We are trying to add more tofu into our diet, but he has not been enamored with many tofu recipes. He even asked for seconds and suggested minor changes for "the next time."

Susan, Fairfax, VA

I made this for my housemate who is uber skeptical about tofu and she said she could eat it every week. YUM! I made it with spinach instead of mushrooms.

Anonymous, VT

I added lightly steamed spinach above the parmesan layer and it was enjoyed by all. Great recipe, definitely worth doing again.

Eric, Charlotte, VT

What a great way to work tofu into your diet! You'd swear it was eggplant. Delicious--and even better the next day.

Mike, Los Angeles, CA

I'm not going to give this a rating because I don't think it would be fair since I just don't like tofu. I first tried tofu years ago as a beginning vegetarian and just couldn't get used to the texture. I decided with this recipe it was time to give it another try. Having said that, if you do like tofu you will LOVE this recipe. The layers mushroom, onion, Parmesan, spinach, sauce and mozzarella are fabulous! EDIT: Okay, it won't let me submit without rating, so I'm giving it 5 stars for the topping.

Jake, Saint Joseph, IL

This was great! Easy to put together; a quick dinner for us. I don't care for mushrooms and have the season's first spinach in the garden, so I substituted spinach and thought it was great. I'm sending the recipe on to my sister and friends!

Jen, Bellingham, WA

The flavor was very good, but I think I need to work on the texture. I used Panko breadcrumbs, and they simply didn't adhere to the tofu. Also, I cut the tofu block in 4 pieces, but they were on the thick side, so the texture ended up being not very crispy. I think next time I'll cut the tofu length-wise to get a thinner cutlet and dip in egg whites prior to dredging them in the breadcrumbs. I will definitely try again.

Kelly, Castro Valley, CA

Tofu Parmigiana is by far the best Tofu recipe I've gotten in years! Hint, do not pat dry the Tofu, frying may take a minute or two longer. I use a little more sauce and serve the pasta on the side.

Ruthiejo, Saint Luice West, Fl

My husband wasn't sure about the whole tofu thing. But loved this and ate 2 servings!

Penni, Omaha, NE

Highly recommended! So delicious that even my picky teenagers ate the whole thing. Fits all diets, including vegetarian AND low carb (at the same time!) This dish has become a staple in our household.

Susanna, Houston, TX

This is really, really good. We saute' chunks of zucchini instead of mushrooms- but both work equally well.

erica, nj

This was so good! I used high protein extra firm tofu and the texture was wonderful - it was close to the feel of melting cheese so it made it seem much cheesier than it actually was - YUM!

Justine, Seattle, WA

This was my first attempt to cook tofu. This was fantastic. My husband wants it added to our favorites now. I am now searching for more tofu recipes. Yum Yum.

Mary, Eagle Point, OR

Simple and very tasty.

Mark, Concord, Ca