Best 3 Tofu Parmigiana Recipes
**Tofu Parmigiana: A Plant-Based Twist on a Classic Italian Dish**
Craving the classic flavors of eggplant parmesan but seeking a healthier, meatless alternative? Look no further than tofu parmigiana, a delectable vegan dish that offers a guilt-free indulgence. This culinary delight features firm tofu slices coated in a crispy breadcrumb crust, smothered in a rich tomato sauce, and topped with melted vegan cheese. Baked to perfection, the tofu parmigiana emerges from the oven with a golden-brown crust, a tender and flavorful interior, and a symphony of textures that will tantalize your taste buds. This recipe provides step-by-step instructions for crafting this mouthwatering dish, along with variations for a gluten-free version and a flavorful marinade to enhance the tofu's taste. Additionally, you'll find a versatile tofu parmesan pasta recipe that transforms the tofu parmigiana into a hearty and satisfying main course, perfect for a comforting family meal.
TOFU PARMIGIANA
Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
Provided by Jill B. Mittelstadt
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
- Slice tofu into 1/4 inch 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 the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
- Bake at 400 degrees F (205 degrees C) for 20 minutes.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 18.8 g, Cholesterol 23.8 mg, Fat 21.5 g, Fiber 3.9 g, Protein 25.7 g, SaturatedFat 6.2 g, Sodium 840.7 mg, Sugar 3.5 g
TOFU AND PORTOBELLO MUSHROOM PARMIGIANA
Breaded tofu and portobello a la Parmigiana. Great meal that builds on the original recipe. The portobello mushrooms add nice flavor and texture to the meal.
Provided by bpeski
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
- Place tofu in a bowl of cold water. Place mushrooms in a separate bowl of cold water. Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides. Transfer breaded mushroom to a plate. Repeat with remaining mushrooms and tofu slices.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes. 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.
- Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish. Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom. Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.
- Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.
Nutrition Facts : Calories 558.7 calories, Carbohydrate 36 g, Cholesterol 36.3 mg, Fat 32.7 g, Fiber 6.6 g, Protein 35.7 g, SaturatedFat 9.5 g, Sodium 1295.5 mg, Sugar 6.6 g
TOFU PARMIGIANA
Make and share this Tofu Parmigiana recipe from Food.com.
Provided by Toodles
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine bread crumbs, 2 Tbls.
- parmesan cheese, 1 tsp.
- oregano and salt and pepper.
- Slice tofu into 1/4 inch thick slices, and place in a bowl of cold water.
- One at a time, press tofu 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 the pan.
- Spoon remaining sauce over tofu.
- Top with shredded mozzarella and remaining 3 Tbl.
- parmesan.
- Bake at 400 degrees F (205 degrees C) for 20 minutes.
Tips:
- Choose the right tofu: For this recipe, it is best to use extra-firm tofu. This type of tofu holds its shape well and will not crumble when you cook it.
- Press the tofu: Pressing the tofu removes excess water, which helps it to absorb the marinade and breading better. To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Place another plate on top of the tofu and weigh it down with something heavy, such as a can of beans or a heavy skillet. Let the tofu press for 30 minutes.
- Marinate the tofu: Marinating the tofu helps to add flavor and moisture. For this recipe, the tofu is marinated in a mixture of olive oil, Italian seasoning, garlic powder, and salt. You can also add other herbs and spices to the marinade, such as basil, oregano, or thyme.
- Bread the tofu: To bread the tofu, first dredge it in flour. Then, dip it in a beaten egg. Finally, coat the tofu in breadcrumbs. You can use regular breadcrumbs or panko breadcrumbs. Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and flakier than regular breadcrumbs.
- Bake the tofu: The tofu is baked in a preheated oven until it is golden brown and crispy. This usually takes about 30 minutes.
- Serve the tofu: The tofu can be served with a variety of sides, such as pasta, rice, or vegetables. It can also be served on a sandwich or in a wrap.
Conclusion:
Tofu parmigiana is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover tofu, and it is also a good source of protein and calcium. With a few simple tips, you can make tofu parmigiana that is crispy, flavorful, and satisfying.
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