Tofu parmesan
Crunchy panko and parmesan crusted tofu baked golden, then smothered in marinara and melted mozzarella, with a lemony romaine salad to keep it bright.
- 60 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.11 a serving
- 600 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 packages extra-firm tofu, drained
- 1 cup panko breadcrumbs
- ½ cup grated parmesan, divided
- 1½ cups marinara sauce
- 1 cup shredded mozzarella
- 1 head romaine lettuce, chopped
- 1 lemon, juiced
- 2 tbsp fresh basil, torn (optional)
From your pantry
- ⅓ cup all-purpose flour
- ½ cup water
- ¾ tsp salt, divided
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 3 tbsp olive oil, divided
Each serving has about 600 calories, 39 g protein, 38 g carbs and 34 g fat, and costs about $3.11 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No grated parmesan? Parmesan wedge works.
- No shredded mozzarella? Provolone slices work.
- No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. While it heats, wrap the tofu in a clean towel and press it under something heavy for 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 15 min
Cut each block into 4 slabs about ½ inch thick and them dry.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
the flour, water and ¼ teaspoon salt in a shallow bowl into a thin batter.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Mix the panko, ⅓ cup parmesan, Italian seasoning, garlic powder and ¼ teaspoon salt in a second shallow bowl, then rub in 2 tablespoons oil with your fingers.
Dip each slab in the batter, let the extra drip off, then press it into the crumbs on both sides. Lay them on a .
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Use one hand for the batter and the other for the crumbs so your fingers don’t get breaded too.20 minutes, flipping halfway, until and .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 20 min
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Spoon the marinara over the slabs and top with the mozzarella and the rest of the parmesan. 8 to 10 minutes more, until the cheese is and bubbling.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 9 min
While it bakes, the romaine with the lemon juice, the rest of the oil and ¼ teaspoon salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Scatter the basil over the tofu and serve with the salad.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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