Tofu Parmigiana Recipe

Name: Tofu Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs firm tofu (read *NOTE); 2 eggs, beaten; 34-1 cup unbleached flour; 6 tablespoons olive oil; 23 grated parmesan cheese (I add a little bit of asiago, too); 2 small yellow onions, thinly sliced; 2 cups seasoned spaghetti sauce or 2 cups seasoned pasta sauce, your choice; 1 cup water; cracked black pepper, to taste; fresh basil, for garnish (FRESH only!)

Servings: persons

2 lbs firm tofu (read *NOTE)
2 eggs, beaten
34-1 cup unbleached flour
6 tablespoons olive oil
23 grated parmesan cheese (I add a little bit of asiago, too)
2 small yellow onions, thinly sliced
2 cups seasoned spaghetti sauce or 2 cups seasoned pasta sauce, your choice
1 cup water
cracked black pepper, to taste
fresh basil, for garnish (FRESH only!)

1
*NOTE: Use frozen tofu, defrost, slice, then squeeze out the excess water.
2
Preheat oven to 350 degrees.
3
Drain the tofu well and cut into 12 slices.
4
Heat up the olive oil in a large non-stick skillet on medium-high heat.
5
Dip each tofu slice in the beaten egg then dredge in flour.
6
Fry the tofu slices in two batches using 2-3 tablespoons olive oil for each batch.
7
In a small bowl, work the remaining flour in with the cheese and 2 tablespoons olive oil to make a crumbly topping.
8
(Sometimes I will throw in a 1/2 teaspoon of Greek oregano to the mixture.
9
).
10
Place the fried tofu cutlets in a large, shallow casserole baking dish and top with the sliced onions.
11
Mix the spaghetti sauce together with the water and pour evenly over the tofu.
12
Sprinkle on topping, cover with foil, and bake approximately 1/2 hour until bubbly.
13
Uncover, use a fork and poke holes through the top of the tofu cutlets.
14
Bake uncovered another 15 minutes longer.
15
Remove from oven and let cool for 5 minutes.
16
Season with cracked black pepper and garnish with fresh basil.

6300

kcal

Calories

205

Fat

761

Carbs

326

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 lbs firm tofu (read *NOTE), 2 eggs, beaten, 34-1 cup unbleached flour, 6 tablespoons olive oil, and more.

Yes, Tofu 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 Parmigiana

How did you like this recipe?

Frequently Asked Questions