Comments on: Vegan Tofu Parmesan (Parmigiana)

By: Team @ From My Bowl

Team @ From My Bowl — Wed, 26 Feb 2025 18:27:20 +0000

In reply to Moe C. I'm so happy you loved it, Moe!

By: Moe C

Moe C — Wed, 19 Feb 2025 23:35:21 +0000

Made this with my husband for Valentine’s Day and LOVED it! Thank you so much for the amazing recipe! It was super delicious, will definitely be making again.

By: Caitlin Shoemaker

Caitlin Shoemaker — Mon, 12 Aug 2024 23:48:05 +0000

In reply to Delaney. Yes, only the broth!

By: Delaney

Delaney — Mon, 12 Aug 2024 17:01:43 +0000

what is the marinade- just the broth?

By: Caitlin Shoemaker

Caitlin Shoemaker — Fri, 09 Feb 2024 02:47:17 +0000

In reply to Rachel. Thanks Rachel!

By: Rachel

Rachel — Wed, 07 Feb 2024 16:50:52 +0000

So yummy! Would’ve marinated longer if I had thought about making this earlier, but still turned out so good. I used a cashew vegan parm with a little GF flour for the outside coating because I didn’t have breadcrumbs, and it still turned out fabulous, I just baked instead of frying so the nuts didn’t burn. Topped with Miyokos liquid mozzarella and served with pasta. So delicious!!

By: Caitlin Shoemaker

Caitlin Shoemaker — Sat, 04 Nov 2023 20:27:34 +0000

In reply to Jules. You're so welcome, Jules! I'm glad you and your partner enjoyed it.

By: Jules

Jules — Sat, 12 Aug 2023 19:13:26 +0000

Sooo good! Thank you so much Caitlin!
It was a blast having this for our datenight at home. Will definitly cook this dish again

By: Team @ From My Bowl

Team @ From My Bowl — Wed, 29 Mar 2023 08:19:22 +0000

In reply to Karen ML. You're welcome, Karen!

By: Karen ML

Karen ML — Sun, 26 Mar 2023 10:26:02 +0000

Made this last night. It was simple and delicious! Thanks for an excellent recipe’