Combine breadcrumbs, the Italian seasoning and salt in a shallow dish. Cut tofu lengthwise into 4 strips or slices and brush it with little oil. Coat the tofu in the seasoned breadcrumb mixture

Heat a heavy iron skillet on medium heat and add a couple of teaspoons of oil on it.

Add the tofu slices and cook until browned and crisp on one both sides. Proceed the same way with the remaining tofu slices and keep them aside.

If there are breadcrumbs mixture remaining from the tofu, then you can use them or prepare a little more of it according to the measure mentioned in the ingredient list.

Toss the zucchini in the seasoned breadcrumb mixture and roast the zucchini in the same skillet. Stir occasionally until the zucchini is feels light cooked through.

Make sure the spaghetti and the tomato basil pasta sauce is warmed up.

We will be platting each of the parmigiana for one person at a time, as thats the only way it tastes delicious.

In a serving platter, place the desired amount of spaghetti (smaller portions are better), then place the grilled tofu slices, spoon over the tomato basil pasta sauce, then sprinkle the roasted zucchini and finally sprinkle the parmesan cheese and serve.

This Tofu Parmigiana Recipe will be the best home cooked dish you would have had ever. You can serve this for parties as well, since it is very easy to assemble and grilling the tofu, fresh will add a personal touch to your parties.

Serve Tofu Parmigiana Recipe with Spaghetti and Tomato Basil Sauce with Minestrone Soup Recipe and Watermelon Cranberry Mocktail Recipe for a hearty weekend dinner with family and friends.