Photo: Sherman Kwan
Tofu Parmigiana
12 ingredients
Serves 4
openrecipes
Simple and easy to make. It will even attract the most tofu-phobics!
Estimated Nutrition (whole recipe, rough)
931
Calories
42g
Protein
34g
Fat
117g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup plain dry breadcrumbs
- 1 teaspoon Italian seasoning
- 1 14-ounce package firm or extra-firm water-packed tofu, 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, preferably low-sodium
- 1/2 cup shredded part-skim mozzarella cheese
- 2 tablespoons chopped fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes