Californian, Vegetarian

Tofu Parmigiana with Marinara Sauce

Tofu Parmigiana with Marinara Sauce

Tofu Parmigiana with Marinara Sauce

  • 1 package extra-firm tofu, drained (roughly 14 oz)
  • 1 teaspoon sea saltCamera 360
  • 1/2 teaspoon pepper
  • 2 tablespoon grated Parmesan cheese, plus extra for serving
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 egg
  • 2 tablespoon olive oil
  • jar of marinara sauce
  1. Pat tofu dry with paper towel to remove as much moisture as possible. Slice tofu horizontally into eight slices. Season tofu with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a bowl combine Parmesan, breadcrumbs, seasoning and remaining salt and pepper.
  3. In another bowl beat the egg.
  4. Dip each tofu slice into egg, then into bread crumb mixture and coat generously.
  5. In a large skillet heat 1 tablespoon oil over medium heat. Add four tofu slices to skillet and fry 1-2 minutes each side or until golden brown. Add remaining oil and fry the other four slices of tofu.
  6. In another pan heat marinara sauce, then top over tofu. Sprinkle extra Parmesan cheese if desired. Serve.

Adapted from The Pampered Chef

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Discussion

5 thoughts on “Tofu Parmigiana with Marinara Sauce

  1. Love the idea of tofu in this dish. Great idea!

    Posted by Our Kitchen Inventions | December 10, 2012, 9:39 am

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  1. Pingback: Don’t Fear The Tofu!! | Our Kitchen Inventions - May 21, 2013

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