Serves 4
45 min
Tofu Parmigiana
Recipe GLPR3724199ff91398
Crispy-coated tofu slices layered with sautéed mushrooms, marinara sauce, and melted cheese for a delicious plant-based take on the Italian classic. Firm tofu is breaded and pan-fried until golden, then baked with a savory mushroom and tomato sauce.
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Ingredients
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 cup plain dry breadcrumbs
1/4 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 375°F. Pat the rinsed tofu dry with paper towels, then slice into 1/2-inch thick planks. Place on additional paper towels and gently press to remove excess moisture.
In a shallow bowl, combine breadcrumbs, garlic powder, Italian seasoning, and salt. Mix well.
Dredge each tofu plank in the breadcrumb mixture, coating both sides evenly and pressing gently so the coating adheres.
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Working in batches if needed, pan-fry the coated tofu pieces until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5-6 minutes.
Stir in the marinara sauce and 1 tablespoon of the fresh basil. Simmer for 2 minutes, then remove from heat.
Spread a thin layer of the mushroom-marinara mixture in a baking dish. Arrange the crispy tofu pieces in a single layer, then top with the remaining mushroom sauce.
Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Bake for 12-15 minutes, until the cheese is melted and bubbling.
Remove from oven and garnish with the remaining fresh basil. Let cool for 2 minutes before serving.
