I find pan-frying and baking to be too much work for an everyday meal, but it can be worth it when entertaining. This recipe serves 4, but for non-vegetarians I approximate half a package of tofu per person and therefore double the recipe. It’s basically pan-fried tofu smothered in cheese and tomato sauce. Try serving it with angel hair pasta, a crisp green salad and garlic bread.
1/2 cup bread crumbs
5 tbsp grated Parmesan
2 tsp dried oregano
sea salt and ground black pepper
1 package firm tofu
2 tbsp olive oil
1 8 oz can tomato sauce (or 1/2 jar of your favourite seasoned tomato sauce)
1/2 tsp dried basil
1 clove garlic, minced
4 oz shredded mozzarella
In a small bowl, combine bread crumbs, 2 tbsp Parmesan, 1 tsp oregano, salt and pepper.
Slice tofu into 1/4″ thick slices and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn and brown on the other side.
Combine tomato sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in an 8-inch square baking pan. Arrange tofu slices in mozarella and remaining 3 tbsp Parmesan.
Bake at 400 degrees for 20 minutes.
(This recipe appears in the Allrecipes “Tried and True Quick and Easy” cookbook.)
You can also do variations such as an “eggplant parmigiana,” in which you substitute eggplant for tofu, or “chick’n parmesan” which saves the effort of frying by using the frozen chick’n burger patties.