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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 400 degrees F (200 degrees C).

  • Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.

  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.

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

559 calories; 32.7 g total fat; 36 mg cholesterol; 1295 mg sodium. 36 g carbohydrates; 35.7 g protein; Full Nutrition