Tofu Parmigiana Dish, tofu as an ingredient for Asian recipes in fact. 

Breaded tofu a la parmigiana. You’ll just about swear this is eggplant or veal.

Specifically, serve with a simple crisp green salad, angel hair pasta, and garlic bread.

Parmigiana is breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil, and your favorite marinara sauce.

This Italian classic will please even those who are tofu-phobic in fact.

Tofu Parmigiana Dish: Directions

Slice tofu lengthwise into ½ inch slices. Place in a dish with pesto and oil, cover, refrigerate 8hrs or overnight.

Preheat oven to 175ºC (350°F).

In a large frying pan heat oil on medium-high heat.

Dip each piece into beaten eggs then into seasoned bread crumbs.

Carefully place tofu slices in the hot pan and pan fry both sides until golden brown on both sides.

Then add 125 mL (1/2 cup) tomato sauce to 9” baking dish. Place tofu slices evenly over sauce, slightly overlapping if needed.

Top with remaining tomato sauce. Then top with parmesan cheese.

Bake for 30 minutes or until hot and bubbly. Then serve with a green salad and a slice of whole wheat garlic toast.

Instructions

Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry.

Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes.

Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.

Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes.

Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top.

Cover and cook until the sauce is hot and the cheese is melted about 3 minutes. Sprinkle with basil and serve.

Ingredients

• 1/4 cup plain dry breadcrumbs
• 1 teaspoon Italian seasoning
• 1 14-ounce package firm or extra-firm water-packed tofu, rinsed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 small onion, chopped
• 8 ounces white mushrooms, thinly sliced
• 1/4 cup grated Parmesan cheese
• 3/4 cup prepared marinara sauce, preferably low-sodium
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil