Veggie Parmigiana Veggie Parmigiana

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In bowl, combine Parmesan and bread crumbs. Place flour in separate bowl; place eggs in another bowl.

Slice tofu into 1⁄2-inch slices. Pat dry and rub on both sides with cut sides of garlic; season with salt. Dredge tofu in flour, tapping off excess. Dip in eggs, letting excess drip off. Dredge in bread crumb mixture, pressing to adhere.

Preheat oven to broil. Heat oil in large ovenproof skillet set over medium-high heat; cook tofu until golden and crispy, 3 to 5 minutes. Top each tofu slice with 2 tbsp tomato passata and sprinkle with cheddar. Broil until golden, 5 to 7 minutes.

Serve this dish with a green salad tossed with a light vinaigrette.

Test Kitchen Tip: Mutti Strained Tomatoes (Passata) is made from fresh, ripened tomatoes that are crushed then strained, resulting in a very smooth texture and deep red colour. It’s a great option for recipes with short cooking times— no waiting for chunks of tomato to cook down!

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 780 mg
  • Protein 28 g
  • Calories 615
  • Total fat 39 g
  • Cholesterol 145 mg
  • Saturated fat 13 g
  • Total carbohydrate 38 g
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Lunch & Dinner

Veggie Parmigiana