Lighter Tofu Mushroom Parmigiana

Instead of having a greasy, battered coating, the tofu “cutlets” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic.

1/4 cup plain dry breadcrumbs
1 teaspoon mixed dry herbs
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce
1/2 cup shredded part-skim mozzarella
2 tablespoons chopped fresh basil

1. Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.

3. Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

Recipe nutrition per serving (recipe yields four servings): 262 calories; 16 g fat (5 g saturated fat, 7g mono unsaturated fat); 13 mg cholesterol; 15 g carbohydrates; 16 g protein; 3 g fiber; 597 mg sodium; 443 mg potassium. 1 carbohydrate serving.

Nutrition bonus: Calcium (40% daily value), Selenium (15% dv).

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium fat meat, 2 fat.

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Sonia Minwer Barakat Requ
Sonia M5 years ago

Thanks for sharing

Ram Reddy
Care member5 years ago

Thanks for the recipe

Donna Hamilton
Donna Hamilton6 years ago

Thanks for the recipe.

Elena T.
Elena Poensgen6 years ago

Thank you for sharing

KS Goh
KS Goh6 years ago

Thanks for the article.

J.L. A.
JL A6 years ago


Lynde T.
Lynde T6 years ago

Must try this!

Manuela C.
Manuela C7 years ago

I'm so hungry right now... And I ate less than an hour ago...

Jennifer C.
Past Member 7 years ago

Wow! Yummy recipe, sounds delicious and mouth-watering. Love it. Thanks.

Mervi R.
Mervi R8 years ago

Sounds soooo great, as a vegan version though....