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finished tofu parmesan
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Tofu parmigiana

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 14 ounces tofu extra firm, cut into 8-10 separate ¼-1/2 inch rectangles (pending on the thickness you like), pressed with paper towels
  • ¼ cup Italian bread crumbs
  • ¼ cup Panko crumbs
  • 3 Tablespoons parmesan cheese grated
  • ¼ cup oil for pan frying
  • 1 egg
  • ¼ cup milk
  • ¼ teaspoon pepper
  • ¾ jar marinara sauce
  • ½ small mozzarella ball sliced thin

Instructions

  • Press the tofu slices in between paper towels to get the liquid out. Press down firmly but be careful not to apply too much pressure or the tofu will crumble. Use multiple paper towels because the tofu holds onto a lot of liquid.
    Alternative method: *before slicing the block* Wrap the tofu in paper towels or a dish cloth. Place a plate (or place a cutting board onto the tofu block), then put a heavy weight on top of the plate (it can be canned goods, cast iron pan, books etc). Let the tofu drain for at least 30 minutes. You may have to change the towels once or twice. When it is done being pressed, cut into slices.
  • Combine Italian breadcrumbs, panko crumbs, and parmesan into a shallow dish. Whisk the egg with the milk in another bowl.
  • Coat the tofu slices by dipping into the egg wash first and then the breadcrumbs. Repeat until each piece is coated with breadcrumbs. Place them on wax paper or a plate until ready to cook.
  • Heat a medium sized pan on medium-high heat. Add the oil to the pan just to lightly coat the bottom of the pan. Once oil is hot, add the tofu cooking until lightly browned and crisp on each side. Transfer the finished pieces to a paper towel lined plate to drain any excess oil. Depending on the size of your pan you may have to cook in batches.
  • While tofu is cooking, preheat oven to 400° Fahrenheit. Line a 9x13" baking dish with aluminum foil and lightly coat the bottom with tomato sauce.
  • Once all the slices of tofu are done cooking, gently place into the baking dish in an even layer. Cover the slices with tomato sauce (making sure they are completely coated but not too much sauce). Break up pieces of mozzarella and spread evenly on tofu slices.
  • Cover the baking dish with aluminum. Place in the oven and bake for 15-20 minutes or until cheese is melted and sauce is warmed through.
  • Sprinkle with fresh basil before serving.

Nutrition Facts

(per 3 pieces):
354 Calories, 23 grams fat, 22 grams protein, 14 grams total carbohydrate, 2 g Fiber, 487 mg sodium
*I tried baking the tofu but it didn't come out as crispy as I like it, but feel free to experiment