Tofu Parmigiana

Sign up to save this recipe to your profile
4-6 servings Medium
Total: Active:
PREVIOUS: Saag with Tofu NEXT: Teriyummy Tofu

Ingredients (12)

  • 1/2 cup seasoned whole wheat bread crumbs
  • 5 tablespoons low fat Parmesan cheese
  • 2 teaspoons dried basil, divided
  • sea salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package extra firm tofu
  • 3 egg whites
  • 2 tablespoons extra virgin olive oil
  • 1 (8 ounce) can tomato sauce (or your own homemade sauce!)
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 5 ounces shredded low fat mozzarella cheese


  1. Combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon basil, salt, and black pepper in a bowl.
  2. Slice tofu into 1/4 inch thick slices. One at a time, press tofu slices into egg whites, then crumb mixture, turning to coat all sides.
  3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side.
  4. Drizzle with a bit more olive oil, turn, and brown on the other side. Place slices on paper towel to absorb excess oil.
  5. Combine tomato sauce, oregano, garlic, and remaining basil.
  6. Place a little sauce in the bottom of an 8 inch square baking pan and arrange tofu slices in the pan. Spoon remaining sauce over tofu.
  7. Top with shredded mozzarella and remaining Parmesan. Bake at 400 degrees F (205 degrees C) for 20 minutes.
  1. I love this with a spinach salad tossed in a simple balsamic dressing with a few toasted pinenuts, sliced mushrooms and diced artichoke hearts
Load Comments

Recommended from Chowhound