Tofu and Portobello Mushroom Parmigiana Recipe

Name: Tofu and Portobello Mushroom Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup seasoned bread crumbs; 1/2 cup grated Parmesan cheese, divided; 4 teaspoons dried oregano, divided; salt and ground black pepper to taste; 1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices; 4 portobello mushrooms, stems removed; 1/4 cup olive oil, divided; 1 (8 ounce) can tomato sauce; 2 cloves garlic, minced; 1/2 teaspoon dried basil; 6 ounces shredded mozzarella cheese

Servings: persons

1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
4 teaspoons dried oregano, divided
salt and ground black pepper to taste
1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices
4 portobello mushrooms, stems removed
1/4 cup olive oil, divided
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1/2 teaspoon dried basil
6 ounces shredded mozzarella cheese

1
Preheat oven to 400 degrees F (200 degrees C).
2
Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
3
Place tofu in a bowl of cold water.
4
Place mushrooms in a separate bowl of cold water.
5
Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides.
6
Transfer breaded mushroom to a plate.
7
Repeat with remaining mushrooms and tofu slices.
8
Heat 2 tablespoons olive oil in a skillet over medium heat.
9
Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes.
10
Drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
11
Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth.
12
Spread a thin layer of sauce into the bottom of an 8-inch square baking dish.
13
Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom.
14
Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.
15
Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup seasoned bread crumbs, 1/2 cup grated Parmesan cheese, divided, 4 teaspoons dried oregano, divided, salt and ground black pepper to taste, and more.

Yes, Tofu and Portobello Mushroom Parmigiana falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu and Portobello Mushroom Parmigiana

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