Tofu Parmesan Recipe

Name: Tofu Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 12 oz package of tofu, drained on paper towels; 1 medium zucchini (shredded); 1/2 medium onion (diced); 2 cloves garlic (minced or crushed); 2 tablespoons dried Italian seasoning (or 1 teaspoon each: oregano, basil, rosemary, sage); 1/2 cup ricotta cheese; 1/4 cup italian bread crumbs; 1/2 cup shredded parmesan cheese; 2 egg whites (slightly beaten); Topping; 1-2 tablespoons olive oil; 1/2 each red and green bell peppers diced; 1/2 lb sliced button mushrooms; 1/2 medium diced onion; 1 clove minced garlic; 1/2 jar prepared (or leftover homemade) marinara sauce; 4-8 oz shredded mozzarella cheese; 1/4 cup shredded parmesan cheese

Servings: persons

Filling
1 12 oz package of tofu, drained on paper towels
1 medium zucchini (shredded)
1/2 medium onion (diced)
2 cloves garlic (minced or crushed)
2 tablespoons dried Italian seasoning (or 1 teaspoon each: oregano, basil, rosemary, sage)
1/2 cup ricotta cheese
1/4 cup italian bread crumbs
1/2 cup shredded parmesan cheese
2 egg whites (slightly beaten)
Topping
1-2 tablespoons olive oil
1/2 each red and green bell peppers diced
1/2 lb sliced button mushrooms
1/2 medium diced onion
1 clove minced garlic
1/2 jar prepared (or leftover homemade) marinara sauce
4-8 oz shredded mozzarella cheese
1/4 cup shredded parmesan cheese

1
Preheat the oven to 400 degrees.
2
In a large mixing bowl, mash the tofu and then add other filling ingredients. Mix well and set aside.
3
Saute the peppers, mushrooms, onion and garlic over medium heat, add the pasta sauce, mix well and remove from heat
4
Grease a 9x9 or round glass baking dish. Pour a small amount of the sauce mixture in the bottom, follow with 1/2 of the tofu mixture (press into the bottom of the pan), pour 1/2 of the remaining sauce and vegetable mixure over the tofu and spread evenly, top with 1/2 of the shredded cheeses. Repeat the layers with the remaining tofu, sauce and cheeses, ending with a layer of cheese.
5
Cover loosely with aluminum foil, bake at 400 degrees for 30-40 minutes, or until cheese is melted. Uncover and bake an additional 5-10 minutes until cheese is brown and bubbly.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Filling, 1 12 oz package of tofu, drained on paper towels, 1 medium zucchini (shredded), 1/2 medium onion (diced), and more.

Yes, Tofu Parmesan 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.

That's it — enjoy your meal!

Tofu Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions