Tofu Parmigiana

Tofu Parmigiana Recipe from Italy with Mozzarella and Basil

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Tofu Parmigiana is a delicious and healthy twist on the classic Italian dish, Chicken Parmigiana. This vegetarian version substitutes tofu for the chicken, making it a great option for those looking to incorporate more plant-based meals into their diet. With a crispy bread crumb coating, savory tomato sauce, and gooey melted cheese, this dish is sure to satisfy your comfort food cravings.

History

Tofu Parmigiana is a modern adaptation of the traditional Italian dish, Chicken Parmigiana. The original recipe dates back to the early 20th century in the United States, where Italian immigrants put their own spin on the classic Italian dish, Parmigiana di Melanzane (Eggplant Parmigiana). Over time, variations of the dish have emerged, including this vegetarian version using tofu as the main ingredient.

Ingredients

Italian Tofu Parmesan

0.5 cup of Italian seasoned bread crumbs
2 tbsp of grated parmesan cheese
2 tsp of dried oregano
salt, to taste
ground black pepper, to taste
1 package (12 oz or 340 g) of firm tofu
2 tbsp of olive oil
1 can (8 oz or 227 g) of tomato sauce
0.5 tsp of dried basil
1 clove of minced garlic
4 oz (113 g) of shredded mozzarella cheese
3 tbsp of grated parmesan cheese

How to prepare

In a small bowl, combine 2 tbsp of Parmesan cheese, 1 tsp of oregano, salt, and black pepper with bread crumbs.
Slice tofu into 0.25 inch thick slices and place them in a bowl of cold water. Press each tofu slice into the crumb mixture, ensuring all sides are coated.
Heat oil in a medium nonstick skillet over medium heat. Cook tofu slices until they become crisp on one side. Drizzle with a little more olive oil, then flip and brown the other side.
Combine tomato sauce, basil, garlic, and 1 tsp of oregano. Spread a thin layer of sauce in an 8-inch square baking pan. Arrange tofu slices in the pan and spoon the remaining sauce over them. Top with shredded mozzarella and 3 tbsp of Parmesan.
Bake at 400°F (204°C) for 20 minutes.

Variations

Use different seasonings in the bread crumb mixture, such as Italian seasoning or garlic powder.
Substitute the tomato sauce with marinara sauce or arrabbiata sauce for a spicy kick.
Add sliced mushrooms, bell peppers, or olives to the sauce for extra flavor and texture.

Cooking Tips & Tricks

Pressing the tofu before cooking helps to remove excess moisture, allowing it to crisp up nicely in the skillet.

- Be sure to coat each tofu slice evenly with the bread crumb mixture for a crunchy exterior.

- Use a nonstick skillet to prevent the tofu from sticking during cooking.

- For a golden brown crust, cook the tofu slices on medium heat until crisp on both sides.

- Baking the dish in the oven allows the flavors to meld together and the cheese to melt perfectly.

Serving Suggestions

Serve Tofu Parmigiana with a side of spaghetti or a fresh green salad for a complete meal. Garnish with fresh basil or parsley for a pop of color and flavor.

Cooking Techniques

Pressing the tofu before cooking helps to achieve a firmer texture and better absorption of flavors.

- Baking the dish allows the tofu to cook through and the cheese to melt evenly.

Ingredient Substitutions

Use panko breadcrumbs instead of Italian seasoned breadcrumbs for a lighter and crispier coating.

- Swap out the tofu for eggplant or portobello mushrooms for a different twist on the dish.

Make Ahead Tips

Prepare the breaded tofu slices in advance and store them in the refrigerator until ready to cook. Assemble the dish with the sauce and cheese just before baking.

Presentation Ideas

Serve Tofu Parmigiana on a bed of spaghetti or a decorative platter for a visually appealing presentation. Garnish with fresh herbs or a sprinkle of Parmesan cheese for an extra touch of elegance.

Pairing Recommendations

Pair Tofu Parmigiana with a glass of Chianti or Pinot Noir for a classic Italian meal. For a non-alcoholic option, try serving it with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 22g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

Calcium: 30% of daily value per serving

Iron: 15% of daily value per serving

Vitamin A: 20% of daily value per serving

Vitamin C: 10% of daily value per serving

Alergens

Contains dairy (cheese)

Summary

Tofu Parmigiana is a nutritious dish that provides a good source of protein, calcium, iron, and vitamins A and C. It is relatively high in fat and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Tofu Parmigiana is a flavorful and satisfying vegetarian dish that is easy to make and perfect for a weeknight dinner. With a crispy bread crumb coating, savory tomato sauce, and melted cheese, this dish is sure to become a new favorite in your recipe rotation. Enjoy it with a side of pasta or salad for a complete and delicious meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my friend Maria in her quaint little farmhouse in the countryside. Maria was a wonderful cook, and she always had a new recipe up her sleeve to share with me.

On that particular day, Maria had been experimenting with tofu, a relatively new ingredient that had just started gaining popularity in our small town. She had prepared a delicious dish called Tofu Parmigiana, a twist on the classic Eggplant Parmigiana that we were all familiar with. As soon as I took my first bite, I knew I had to learn how to make it myself.

Maria was more than happy to share her recipe with me. She explained that she had learned it from her Italian grandmother, who had passed it down through the generations. I was excited to try my hand at making this unique and flavorful dish.

I watched attentively as Maria went through the steps of preparing the Tofu Parmigiana. She started by pressing the tofu to remove excess moisture, then sliced it into thick slabs. She coated the tofu in a mixture of breadcrumbs, Parmesan cheese, and Italian herbs before frying it until golden brown.

Next, Maria layered the fried tofu with marinara sauce and mozzarella cheese in a baking dish. She popped it in the oven until the cheese was melted and bubbly, then garnished it with fresh basil leaves. The aroma that filled the kitchen was simply divine.

As I savored each bite of the Tofu Parmigiana, I knew that this recipe would become a staple in my own kitchen. I thanked Maria profusely for sharing her family recipe with me and promised to pass it on to future generations.

When I returned home, I wasted no time in recreating the Tofu Parmigiana in my own kitchen. I followed Maria's instructions to the letter, taking care to press the tofu properly and season it generously. The end result was just as delicious as I remembered, and I couldn't wait to share it with my family.

My husband and children were pleasantly surprised by this new addition to our dinner table. They had never been big fans of tofu, but the Tofu Parmigiana won them over with its crispy exterior and creamy interior. It quickly became a favorite in our household, and I found myself making it regularly.

As the years passed, I continued to perfect the recipe for Tofu Parmigiana. I made small tweaks here and there, experimenting with different herbs and spices to enhance the flavors. Each time I made it, I felt a sense of pride knowing that I was carrying on a tradition that had been passed down to me.

I also shared the recipe with friends and neighbors who were curious about this unique dish. They were always amazed at how delicious tofu could be when prepared in this way. Some even asked me to teach them how to make it, and I gladly obliged.

One day, my oldest granddaughter came to visit me in the kitchen while I was making Tofu Parmigiana. She watched intently as I went through the steps, asking questions and offering to help. I could see the same spark of curiosity in her eyes that I had felt all those years ago when I first learned the recipe from Maria.

I smiled as I handed her a spatula and invited her to join me in the kitchen. Together, we prepared the Tofu Parmigiana, laughing and chatting as we worked. When it was finally ready, we sat down to enjoy our creation, savoring each bite and making memories that would last a lifetime.

As I watched my granddaughter lick her plate clean, I knew that the tradition of Tofu Parmigiana would continue for generations to come. I felt a sense of fulfillment knowing that I had passed down a recipe that had brought so much joy and deliciousness into our lives.

And so, the memory of finding this recipe for the first time may be fresh in my mind, but the legacy of Tofu Parmigiana will live on forever in the hearts and stomachs of my family. I am grateful to Maria for sharing her family recipe with me and for igniting a passion for cooking that I will carry with me always.