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Tofu and Portobello Mushroom Parmigiana

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"Breaded tofu and portobello a la Parmigiana. Great meal that builds on the original recipe. The portobello mushrooms add nice flavor and texture to the meal."
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Ingredients

55 m servings 559 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
  3. Place tofu in a bowl of cold water. Place mushrooms in a separate bowl of cold water. Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides. Transfer breaded mushroom to a plate. Repeat with remaining mushrooms and tofu slices.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes. Drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
  5. Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish. Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom. Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.
  6. Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts


Per Serving: 559 calories; 32.7 g fat; 36 g carbohydrates; 35.7 g protein; 36 mg cholesterol; 1295 mg sodium. Full nutrition

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