Tofu Parmesan Recipe

I don’t know about you, but I love tofu, in all kinds, shapes, and sizes. Thus, I was ecstatic when one of my coworkers recently shared a delicious Tofu Parmigiana recipe with me. I love anything parmigiana – chicken, eggplant, zucchini, you name it. However, I had never thought of making such a dish with Tofu. In addition, I loved adding a little Asian twist to the dish by marinating the tofu in soy sauce first. It makes for a very appetizing dish and is a perfect dish to have leftovers to take to work. I love the contrasting crispy outer shell and soft inner tofu textures, all coated in a sort of marinara sauce and cheese.  I cannot wait to continue to enjoy this dish, which is sitting in my work refrigerator right now. 🙂 (Scroll down to the bottom for recipe)

Some of the ingredients needed to make the dish. I spy tofu and pasta sauce and panko and more!

I love this version of the recipe because it calls for marinating the tofu in soy sauce, olive oil, vinegar, garlic, and oregano.

Frying the tofu to a crispy, golden texture/color and then layering it into the baking pan is fun! Layer with all the cheese and mushrooms and sauce you want!

I enjoyed mine with a side of sauteed zucchini, yellow squash, and onions. You can also try serving it over a plate of spaghetti. Hope you enjoy!

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Tofu Parmigiana
(Click Here for Printer Friendly Version)

1 block Firm Tofu (8 1/4″ slices)
½ cup Soy Sauce
½ cup Olive Oil
¼ cup Vinegar
2 tsp Oregano or Italian Seasoning
2 tsp Minced Garlic
2 Eggs
1 cup Flour
½ cup Panko
½ cup Grated Parmesan
¾ cup Mushrooms (sliced)
24 oz Pasta Sauce (~1 bottle)
Vegetable Oil or Canola Oil (for frying and sautéing)
Salt and Pepper
Shredded mozzarella cheese
Shredded parmesan cheese

1. Preheat oven to 400° F
2. Slice the block of tofu into ¼ inch slices.
3. Mix the soy sauce, olive oil, vinegar, oregano, and garlic together in a bowl or in the plastic container that held the tofu
4. Marinate the tofu slices in sauce mixture.
5. Sautee mushrooms in olive oil and season with some salt and pepper. Remove and set aside.
6. In a shallow dish combine the panko and grated parmesan cheese.
7. Beat the two eggs lightly
8. Dip each tofu slice in the flour, and then the eggs, and lastly in the panko/parmesan mix.
9. In a skillet, heat vegetable oil over medium heat.
10. Fry tofu slices to a crispy, golden look on both sides.
11. Layer the bottom of the baking pan with a thin layer of the pasta sauce.
12. Arrange tofu slices in the pan
13. Cover tofu slices with the mushrooms
14. Spoon remaining pasta sauce over the tofu slices.
15. Top with shredded mozzarella cheese and parmesan cheese (as much or as little as you want).
16. Bake in oven for 20 minutes.

Makes: 4 servings
Time Required: 45 minutes (Prep: 25 minutes, Bake: 20 minutes)