Quick Stove-Top Tofu Parmesan

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“Yummy baked taste without baking makes this so easy, it's quick enough to make for a weekday lunch. This is one of the few tofu dishes I've tried that makes me say "Mmm...I want some more!" Blends two of my favorite cultures - Italian and Asian. Makes a lower-carb protein-packed meal, and you get some veggies from the tomato sauce.”

Ingredients Nutrition


  1. Drain tofu and place between two dinner plates. Weight the top plate with something heavy like a full jug of milk. Let sit 5-10 minutes, draining off liquid a couple of times.
  2. While the tofu is draining, heat marinara sauce and keep warm.
  3. Heat olive oil in a large heavy non-stick skillet over medium heat. Meanwhile, slice tofu in appoximately 1.5-inch squares, 1/4 inch thick.
  4. Fry tofu squares in single layer, without turning, for several minutes until golden-brown and crisp on one side. Flip and brown other side (if you're in a hurry, the second side doesn't have to brown completely).
  5. Place tofu on a plate and top with warmed marinara. Sprinkle with cheeses and serve. (Zap a few seconds in microwave if needed to melt cheese).
  6. Note: be sure to use top-quality marinara, since most of the flavor comes from this.

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