Chocolate pudding with a Mexican flair. Great way to wrap up taco night! Warm with vanilla ice cream, or cold with whipped cream.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup seasoned bread crumbs
- 5 tablespoons grated Parmesan cheese
- 2 teaspoons dried oregano, divided
- salt to taste
- ground black pepper to taste
- 1 (12 ounce) package firm tofu
- 2 tablespoons olive oil
- 1 (8 ounce) can tomato sauce
- ½ teaspoon dried basil
- 1 clove garlic, minced
- 4 ounces shredded mozzarella cheese
Instructions
- 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 | 357 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 841 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
So very good. Served over plain spaghetti with a Caesar salad & my famous garlic bread. The vegetarian and the carnivore both loved this meal.
This came out so good! I also sliced and froze the tofu. It made it much easier to handle and gave it more of a “meatier” texture. I baked it with a little olive oil drizzled on each side for 20 min at 400 degrees. Then I put it together with the sauce and cheese and reheated it!
Love this recipe! My grandchildren cannot get enough. I cut the tofu into the 1/4 inch slices the recipe calls for and press the extra water out. Then I dip the tofu pieces in beaten eggs and into the breadcrumb mixture. I sprinkle the tofu with a little olive oil, spray Pam on an aluminum lined baking sheet and cook at 400 degrees for 20 minutes, turning halfway thru. Then I proceed with the recipe as called for. Baking the tofu is much easier that frying it in a pan. Easy peasy and loved by all!
here are the changes I made I used arrabbiata sauce so no need to add garlic basil and rosemary I sliced tofu wrapped them in paper towels to take water out. then put it in freezer for 30 mins after that i dipped them in egg then breadcrumbs then fried them in oil. then arranged in a 8×8 with sause tofu cheese and repeat. baked for 20 mins on 400
I dipped the tofu into egg which added to the taste and helped the bread crumb mixture stay on the tofu pieces.
Love this! I dipped the tofu in egg instead of water, which I’d recommend. I also used quite a bit more of an Italian blend of grated cheeses. My teen and husband loved it.
If you are looking for a meatless Monday or every day meal try this great recipe! I have made it many times and it’s always delicious! I always dredge with flour, followed by egg, then into gf bread crumbs or gf crackers for the coating and I also bake it. Read the reviews for extra tips and oven temp. Enjoy!
I made it renal friendly and used a red bell pepper sauce. It was good.
This was real delicious. I made it in my air fryer. Wonderful.
nice
awesome parmigiana
I love this page
not bad
I was surprised how gone this turned out. It was my first try at cookim
Delicious. I did dredge the sliced tofu in flour and then egg before I coated with the breadcrumbs, it worked perfectly. I used my tofu press instead of freezing it, it is much faster and worked really well.
Very surprised how well this dish came out. I had a bit of a time getting the bread crumbs to stick to the tofu, but I’m a cooking noob. First time cooking tofu, in fact. My wife and I both loved the dish. It did taste very much like eggplant parmigian.
Fabulous! Next time doubling the recipe for more leftovers.
Added image
So yummy! Did the flour-egg-bread crumb-baking method. Fried up nicely and was so tasty and the texture great! Used a LOT of garlic powder, sage and oregano in the breading as well.
8/31/20 Next time, cook the garlic first, bake the tofu first and maybe skip the breading all together (carbs and sticking issue).
I made a diet version and omitted the oil and breadcrumbs and it was delicious. The spices are wonderful and make the dish