Tofu Parmigiana

I've been making this wonderfully tasty tofu dish for years and always to rave reviews! This is a great dish when you have a mix of vegetarians and non-vegetarians, as everyone will be satisfied. It's really quite rich! I used fresh breadcrumbs and being more moist, they didn't "stick" as well to the tofu (but they tasted better!). Tonight I served the tofu with steamed cauliflower and broccoli, bread and butter.

I used fresh chopped basil, oregano, and parsley instead of dried herbs and Trader Joe's Three Cheese Pasta sauce in place of the tomato sauce. Otherwise I followed this wonderful Tofu Parmigiana recipe by Jill B. Mittelstadt.

Try this one - you'll love it!