Tofu parmigiana with tomato sauce and mozzarella cheese
Tofu Parmigiana features crispy breaded tofu layered with rich tomato sauce and melted mozzarella cheese, offering a lighter, vegetarian take on the traditional Italian dish. This recipe combines comforting flavours to create a satisfying meal that pairs well with pasta or salad.
Cook time 20 min
Prep time 25 min
Ingredients:
1/2 cup bread crumbs5 tbsp grated parmesan cheese
2 tsp dried oregano
1 dash salt
1 dash black pepper
12 oz tofu
2 tbsp olive oil
1/2 tsp dried basil
1 garlic clove
1 cup tomato sauce
4 oz mozzarella cheese
Tofu parmigiana is a delicious and healthy twist on the classic Italian dish. By using tofu as the main protein, this recipe delivers the same comforting flavors without the heaviness of traditional breaded chicken or veal parmigiana. It's perfect for vegetarians and those looking to reduce their meat intake. With a satisfying combination of crispy breaded tofu, rich tomato sauce, and melty mozzarella cheese, this dish is sure to become a favorite.
Instructions:
- Preheat your oven to 375°F (190°C).
- Drain and press the tofu to remove excess moisture. Slice the tofu into 1/2-inch thick slabs.
- In a shallow bowl, combine the bread crumbs, grated parmesan cheese, dried oregano, salt, and black pepper.
- Press each tofu slice into the bread crumb mixture, ensuring all sides are well-coated.
- Heat the olive oil in a skillet over medium heat.
- Add the breaded tofu slices to the skillet and cook until golden brown on each side, about 4-5 minutes per side.
- Remove the tofu from the skillet and place it on a paper towel-lined plate to drain any excess oil.
- In a small saucepan, heat a bit more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute.
- Add the tomato sauce and dried basil to the saucepan, stirring to combine. Simmer for 5 minutes.
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Place the fried tofu slices on top of the sauce in a single layer.
- Pour the remaining tomato sauce over the tofu slices, ensuring they are well-covered.
- Top with sliced or shredded mozzarella cheese.
- Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy your Tofu Parmigiana with a side of pasta, salad, or crusty bread!
Tofu parmigiana with tomato sauce and mozzarella cheese is a delightful and nutritious meal that can be enjoyed by vegetarians and meat-eaters alike. Its crispy, cheesy, and savory components make it a satisfying comfort food that doesn't compromise on flavor. By following the tips and recipe closely, you can create a dish that rivals traditional parmigiana while offering a healthier and more inclusive option.
Tofu parmigiana with tomato sauce and mozzarella cheese FAQ:
Bake the Tofu Parmigiana in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
After frying, the tofu should be golden brown and crispy on both sides. The finished dish will have melted cheese and hot sauce once baked.
Yes, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can use dairy-free cheese alternatives or nutritional yeast for a vegan option. Ensure that the substitute melts well when baked.
Yes, you can substitute with marinara sauce, arrabbiata sauce, or even a white sauce, depending on your flavor preference.
Cooking Tips:
- Make sure to press the tofu for 15-30 minutes before cooking to remove excess moisture. This helps in achieving a crispy texture.
- Use a non-stick pan when frying the breaded tofu to prevent sticking and ensure an even golden-brown crust.
- For a more flavorful tomato sauce, consider adding a splash of red wine or a pinch of red pepper flakes.
- Freshly grated parmesan cheese will yield a better texture and flavor compared to pre-grated varieties.
- If you're watching your calorie intake, you can use part-skim mozzarella cheese instead of whole milk mozzarella.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 18g
Carbohydrates 18g
Fiber 2.04g
Sugar 4.09g
Fat 18g
More recipes
Indian cauliflower and chickpea curry
Hearty Indian cauliflower and chickpea curry served with basmati rice.
21 Apr 2026Quick shrimp, asparagus & mushroom risotto
Delight in this quick shrimp, asparagus, and mushroom risotto.
21 Apr 2026Bacon-wrapped cheddar-stuffed inside-out burger
Indulge in bacon-wrapped cheddar-stuffed inside-out burgers.
21 Apr 2026Roasted vegetable & quinoa harvest bowls
A comforting roasted vegetable and quinoa bowl with sesame dressing.
21 Apr 2026Cauliflower chicken fried rice
Enjoy a low-carb Cauliflower Chicken Fried Rice that's delicious and quick to make.
21 Apr 2026Parsley scallion hummus pasta
A creamy, gluten-free pasta with hummus, parsley, and scallions.
21 Apr 2026