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    You are in: Home / Recipes / Tofu Parmigiana Recipe
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    Tofu Parmigiana

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 05, 2010

      Yum. Fun way to use tofu- normally i do cubes for different things, but I liked it a lot in this form. DH liked it too. Cooking process was perfect as written, except for the fact that my breadcrumbs just did not stick. No matter- the taste was there. We will make this again, for sure. Thanks!

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    • on December 10, 2009

      This was very good, definitely a keeper. Thanks for sharing Toodles. Just wanted to add another note. I just made this for the third time. I absolutely love it.

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    • on February 22, 2009

      I've had tofu parm before, but this one is my favorite. Very good recipe, I loved it.

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    • on November 07, 2008

      Oh man! This is great! Had my carnivore frieds asking for seconds!

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    • on August 22, 2008

      very good - i used my own homemade pasta sauce instead of the recommended mixture...definitely being added to my collection

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    • on June 19, 2004

      I made this last night and found it to be Deeee-licious! I may change the technique for coating next time around, as I discovered it did not want to stick as well as I wanted it to. Everything else was fabulous!

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    • on June 02, 2004

      I loved this! Delicious! I coated the tofu slices with Italian salad dressing instead of dipping in the cold water and I also used a commercial marinara sauce. This made some terrific Parmigiana sandwiches!

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    Nutritional Facts for Tofu Parmigiana

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 309.8
     
    Calories from Fat 174
    56%
    Total Fat 19.4 g
    29%
    Saturated Fat 6.7 g
    33%
    Cholesterol 28.0 mg
    9%
    Sodium 847.1 mg
    35%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.1 g
    16%
    Protein 18.6 g
    37%

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