Tofu Parmigiana


  • 1/2 cup seasoned bread crumbs
  • 5 Tbs. grated Parmesan cheese
  • 2 tsp. dried oregano, divided
  • salt to taste
  • ground black pepper to taste
  • 1 egg
  • 1 (12 ounce) package firm tofu
  • 2 Tbs. olive oil
  • 1 (24 ounce) can pasta sauce
  • 4 ounces shredded mozzarella cheese
  • 3 cups cooked spinach, well drained (optional)


  1. Preheat oven to 400 degrees.

  2. In a small bowl, combine bread crumbs, 2 Tbs. Parmesan cheese, 1 tsp. oregano, salt, and black pepper

  3. Slice tofu into 1/4 inch thick slices and place in bowl of cold water. In a separate bowl beat the egg. One at a time, pat dry tofu slices then coat in egg and press into crumb mixture, turning to coat all sides

  4. 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

  5. Place a thin layer of sauce (approximately 1 cup) in an 8 inch square baking pan. Arrange tofu slices in the pan. Cover with well drained spinach. Pour remaining sauce over tofu and spinach mixture. Top with shredded mozzarella and remaining 3 Tbs. Parmesan.

  6. Bake at 400F for 20 minutes