Baked tofu with parmesan

Baked tofu with Parmesan

It’s official. We have a vegetarian in the house. Which means I need to make sure there’s enough protein in-take from foods other than meat. The doctor recommended tofu as it’s quite high in protein. I never quite liked tofu and I surely didn’t grow up with it. So it never found its place on our dinner table.  I searched hard to find a recipe that would convince me it’d taste good. And I found it! At all recipes.  Try it. It tastes as good as it looks. You wouldn’t know it’s tofu.



  • 1 (12 ounce) package firm tofu
  • 1/2 cup  bread crumbs
  • 2+ 3 tablespoons grated Parmesan
  • 1 + 1 teaspoons oregano
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 (8 oz) can tomato sauce
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded mozzarella cheese

How to make:  Slice the tofu into thick slices (see photo). Use paper towel to pat them dry.  Combine the  bread crumbs, 2 tablespoons Parmesan, 1 teaspoon oregano, salt, and black pepper.  Coat  both sides of each tofu slice with the bread crumbs mix. Heat the oil in a big pan (skillet), medium heat.  Cook tofu slices until brown and crisp on one side. Drizzle a bit more olive and cook them on the other side.  Now, mix the tomato sauce with the basil, garlic, and the other teaspoon oregano.

Tofu with Parmesan out of the oven

Spread a layer of the tomato sauce in an 8 inch square pyrex. Add a layer of tofu slices.  Top with the remaining sauce. Spread the shredded mozzarella and 3 teaspoons of  Parmesan. Cooke at  400F/200C  for 20 minutes. Ready!

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