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Tofu Parmesan

Tofu ParmesanI serve this with pasta or just with a baked potato, and it is a high protein entree that everyone loves.

Serves 4.


  • 12-16 oz pkg extra firm tofu, drained
  • 1/2 c all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 egg
  • 1 Tbsp milk
  • 1 c Italian dry breadcrumbs
  • 1/2 c olive oil
  • 2 c marina sauce
  • 1 c (2 oz) shredded Parmesan cheese


  1. Cut tofu block in half. Cut each half into 1/2 inch slices.
  2. Lay tofu slices on clean toweling; pat dry. Allow to dry and drain for 30 minutes.
  3. Place flour, salt and pepper in a shallow bowl.
  4. In another shallow bowl, beat egg and milk together.
  5. In a third shallow bowl, place the Italian dry breadcrumbs.
  6. Dredge each slice of tofu in the flour mixture. Dip in egg wash, and then bread in the Italian breadcrumbs. Dust once more in the flour mixture.
  7. In a large skillet over medium setting, heat oil. Working in 2-3 batches, fry the tofu slices until browned on both sides. Remove to paper towels to drain.
  8. As each batch of tofu is fried, layer it in a casserole dish and ladle a small amount of marinara sauce on top of each layer. Sprinkle generously with Parmesan cheese.
  9. Serve immediately, or hold and reheat in a moderate oven until hot.

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