Recipe Tofu & eggplant parmigiana : Easy, Special and Delicious

Recipe Tofu & eggplant parmigiana : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Tofu & eggplant parmigiana. This Recipe Tofu & eggplant parmigiana : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Tofu & eggplant parmigiana was necessary 45m, cook 4 and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Tofu & eggplant parmigiana

An easy vegetarian dish the whole family will enjoy!

Tofu & eggplant parmigiana


14 Ingredients












  • 500g firm tofu, drained










  • 50g (1/3 cup) self-raising flour










  • 2 eggs, lightly whisked










  • 120g (1 1/2 cups) panko breadcrumbs










  • 20g (1/4 cup) finely grated parmesan (or vegetarian hard cheese)










  • Light olive oil, to shallow-fry










  • 150g chargrilled eggplant slices, drained










  • 400g can diced tomatoes










  • 2 garlic cloves, crushed










  • 1 bunch broccolini, trimmed










  • 1/2 small cauliflower, cut into florets










  • 105g (1 1/4 cups) grated cheddar










  • Fresh basil leaves, to serve










  • balsamic vinegar, to serve









  • Select all ingredients










6 Method Steps








  • Step 1


    Preheat the oven to 190C/ 170C fan forced. Lightly grease a 20 x 30cm baking dish.







  • Step 2


    Cut the tofu into 1cm-thick slices. Pat dry with paper towel. Place flour and egg in separate bowls. Season flour with salt and pepper. Combine breadcrumbs and parmesan (or vegetarian hard cheese) in a third bowl. Coat tofu in flour. Shake off excess. Dip in the egg, then coat in the breadcrumb mixture.







  • Step 3


    Add enough olive oil to a large frying pan to reach a depth of 1cm. Cook tofu slices, in batches, for 1-2 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.







  • Step 4


    Arrange tofu slices and eggplant, slightly overlapping, in half of the prepared dish. Combine the tomato and garlic in a bowl. Spoon over the tofu and eggplant. Place broccolini and cauliflower in the remaining half of the prepared dish. Sprinkle evenly with the cheddar.


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    Learn the best way to prepare cauliflower florets, pan-fry cauliflower steak, make cauliflower rice and roast a cauliflower whole.









  • Step 5


    Spray with oil and season. Bake for 25-30 minutes or until the cheese is melted and golden and vegies are lightly browned and tender.







  • Step 6


    Divide the parmigiana and vegetables among serving plates. Sprinkle with basil leaves. Drizzle the vegetables with balsamic.



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