Tofu Parmesan

Serving size:
 8 Servings


    • 1⁄2 c
    • olive oil
    • 5 clv
    • garlic (minced)
    • 2 t
    • basil (dried)
    • 2 t
    • oregano (dried)
    • 1 t
    • anise (ground)
    • 1⁄2 t
    • black pepper
    • 1 t
    • salt (divided)
    • 2 lb
    • tofu (drained, sliced into 1/4" slices - Bountiful Bean Herb tofu is nice here)
    • 3⁄4 c
    • breadcrumbs
    • 1⁄2 c
    • parmesan (grated)
    • 1 t
    • garlic powder
    • 2
    • eggs
    • 1⁄3 c
    • water
    • 2 c
    • tomato sauce (jarred is fine)
    • 1⁄2 lb
    • mozzarella (or provolone, sliced)
1 hour
Ready in
1 hour


Try this delicious Tofu Parmesan on sandwiches, or with a side of your favorite pasta dish.

Lynn Olson, Willy Street Co-op's Director of Cooperative Services


Preheat oven to 415˚F.

Combine the olive oil, garlic, basil, oregano, anise, 1/2 tsp of salt, and pepper in a small bowl. Pour the oil mixture onto a jelly roll pan. Arrange the slices of tofu in the pan, and flip so that each slice is coated in oil. Bake for 20 minutes, flipping the slices midway through the cooking time. Remove from oven, and set aside.

In a wide, shallow dish, combine the breadcrumbs, Parmesan, garlic powder, and remaining 1/2 tsp of salt. In a separate shallow dish, beat the eggs and water together until frothy. Dip each slice of tofu in egg mixture, coating both sides, then dredge in the Parmesan breadcrumbs. Transfer back onto the baking pan, and return to oven to bake 20 more minutes. Flip each slice of tofu midway through the cooking time.

Remove from oven, spoon a dollop of tomato sauce on each slice of tofu and top with a slice of cheese. Return to the oven and bake for 10 more minutes. Serve piping hot!


Special Diets: