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Tofu Parmesan over Linguini with Tomato & Mushroom Sauce.

  • 2 (12 oz) pkg
    extra firm tofu
  • 2 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 10 oz
    linguine pasta
  • 3 oz
    Parmesan cheese
  • 3 (8 oz) cans
    tomato sauce
  • 1 lb
    white mushrooms
    black pepper
    crushed red pepper
    extra virgin olive oil
    garlic powder
    Italian seasoning
    onion powder
    panko bread crumbs
  • 1
    Cut the tofu into approximately ¼-inch thick planks along the long side. Sandwich the tofu between clean towels or paper towels and place on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.
    2 (12 oz) pkg extra firm tofu
  • 2
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    2 tsp salt
    10 oz linguine pasta
  • 3
    Wash and dry the fresh produce.
    1 lb white mushrooms
    1 small bunch Italian (flat-leaf) parsley
  • 4
    Peel and mince the garlic. Slice the mushrooms. Transfer both to a medium bowl and set aside.
    2 cloves garlic
  • 5
    Combine spices in a small bowl; stir to combine the spice mix and set aside.
    2 tsp Italian seasoning
    1 tsp garlic powder
    1 tsp onion powder
    ½ tsp salt
    ½ tsp black pepper
  • 6
    Grate Parmesan and set aside.
    3 oz Parmesan cheese
  • 7
    When pasta is done, drain in a colander, and rinse under cold water; set aside to drain further.
  • 8
    Return the pot to medium heat; add oil and swirl to coat the bottom. Add the mushrooms and garlic; cook, stirring often, until mushrooms soften, 1-2 minutes.
    2 tbsp extra virgin olive oil
  • 9
    Add tomato sauce and spices to the pot and stir to combine. Cover and let simmer over medium-low for 5 minutes; turn off the heat.
    3 (8 oz) cans tomato sauce
    1 tsp salt
    ½ tsp Italian seasoning
    ⅛ tsp crushed red pepper
  • 10
    Cut tofu planks into approximately 2-inch wide rectangles along the short side. Arrange tofu on a baking sheet in a single layer. Season with half of the spice mix, followed by half of the bread crumbs. Press down lightly with your hands to help the breadcrumbs adhere.
    ½ cup panko bread crumbs
  • 11
    Carefully turn the tofu planks over. Season with remaining spice mix and bread crumbs. Press down lightly with your hands to help the breadcrumbs adhere.
  • 12
    Preheat a large nonstick skillet over medium-high heat.
  • 13
    When the skillet is hot, add olive oil and swirl to coat the bottom. Add the tofu and cook until golden brown on one side, 3-4 minutes. Cook in batches if necessary.
    4 tsp extra virgin olive oil
  • 14
    Using a spatula, carefully flip the tofu over and top each piece with Parmesan cheese. Cook until the other side has turned golden brown and the cheese has melted, 2-3 minutes.
  • 15
    Add the pasta back to the pot with the sauce and toss until well coated. Cook until heated through, 2-3 minutes.
  • 16
    Shave parsley leaves off the stems; discard the stems and mince the leaves.
  • 17
    Divide pasta and sauce between bowls or dishes. Top with tofu and sprinkle with parsley. Enjoy!