Skillet Tofu Parmigiana Recipe

Want to try a meatless Monday? Have a vegetarian in the household? This recipe is great for flexitarians and vegetarians and is a perfect introduction to tofu (it’s not as scary as you think)!.

Skillet Tofu Parmigiana

Makes 4 servings.

  • ¼ cup Italian seasoned bread crumbs
  • One 14-ounce package firm or extra-firm water-packed tofu, rinsed
  • ¼ tsp. garlic powder
  • ¼ tsp. salt
  • 2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided
  • 1 small onion chopped
  • 8 ounces white mushrooms, thinly sliced
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded part-skim mozzarella
  • 2 Tbsp. chopped fresh basil or 2 tsp. dried basil
  1. Place bread crumbs in shallow dish.
  2. Cut tofu lengthwise into ¼” steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumbs.
  3. Heat 2 tsp. 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.
  4. Add the remaining 1 Tbsp. oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan.
  5. Spoon the mushroom mixture over the tofu, pour marinara sauce over the mushrooms and scatter mozzarella on top.
  6. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes.
  7. Sprinkle with basil and serve.

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