This keeps getting high reviews on the Cooking Light Boards so I decided to make it. I thought it was AWESOME. I love parmigianas (I loved chicken parm when I was not a vegetarian) and eggplant gets tiring. I never thought of doing it with tofu. So I thought it was delicious! He was not as impressed: the tofu was too thick, the marinara sauce wasn't as good as homemade, the mushrooms were "weird"... but oh well. He still ate it. I think it's great but we won't make it again since he doesn't like it. I'll keep the recipe though.
Skillet Tofu Parmigiana
Eating Well, Mar/Apr 2008
Even the tofu timid will be won over with this Italian-restaurant-style preparation. Serve with whole-wheat spaghetti and wilted spinach.
1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 package firm or extra-firm water-packed tofu -- (14 ounce) rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil -- divided
1 small onion -- chopped
8 ounces white mushrooms -- thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce
1/2 cup shredded part-skim mozzarella
2 tablespoons chopped fresh basil
Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons 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.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.
Yield: 4 servings