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.


Recipe Summary

30 mins
25 mins
55 mins
4 servings


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


Instructions Checklist
  • 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; protein 35.7g 71% DV; carbohydrates 36g 12% DV; fat 32.7g 50% DV; cholesterol 36.3mg 12% DV; sodium 1295.5mg 52% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
Tofu and Portobello Mushroom Parmigiana was easy to make and tasty. Thank you. Read More