Happy Friday Everyone!

I have officially deemed Friday posts dedicated to all things good in the world, FOOD! 🙂

Each Friday I plan on posting a yummy and healthy recipe to share with you. I know that being a busy momma who’s trying to feed a growing and sometimes picky toddler, along with trying to eat healthy can be quite the challenge. So, as I find recipes that are a success, I’d figure I’d go ahead and put them up for you to try if you choose.

Overall this recipe is pretty healthy and you can watch your fat by simply reducing or eliminating your cheese and using a low-fat or fat free version and being very frugal with your EVOO. In short everything is customizable to your needs.

Now let me premise, you don’t have to be a vegan to eat this and if you are vegan you can just substitute for the cheese portions.

So, without further adieu…

Today’s Recipe:

Tofu Parmesan with Zucchini Spaghetti.




  • 2 medium size zucchini’s
  • 12 oz (4 servings) of organic tofu
  • Marinara, Pasta Sauce of Choice.
  • Shredded Mozzarella or Mozzarella Combo of Choice.
  • Grated Parmesan
  • Dried Parsley
  • Salt & Pepper
  • Panko Crumbs
  • EVOO

Preparation Option 1:

  1. Boil water as you would for pasta.
  2. Heat Sauce in sauce pan on medium until hot and boiling and return to low and cover.
  3. Cut off ends of zucchini. Use a julienne peeler and go from end to end rotating each time to get even julienne slices. Continue all around until you hit the fleshy, seeded center. Discard or you can chop up and add to sauce. Set aside.
  4. Cut Tofu into about  ½ inch slices. Should yield around 4 to 8 servings, depending on thickness.
  5. Prepare a shallow bowl with about ½ cup panko crumbs to ¼ cup of grated parmesan cheese. Add about 2 Tablespoons dried parsley and pepper to taste. Mix. You may need to add more if you run out depending on amount of Tofu. Take Tofu slices and press into crumb mixture on each side. If you need to just press the crumb mixture into tofu slices to get better coverage. Set aside.
  6. Add zucchini spaghetti to water. Stir. Wait about 3 to 4 minutes. Don’t overcook or it will be mushy. Check after 2 minutes or so. You want it al dente. Not crunchy, but not mushy either.
  7. Meanwhile, sauté tofu slices in a pan with about 2 Tablespoons of EVOO on each side, until golden brown.
  8. Plate zucchini pasta immediately after done and drained.
  9. Top with tofu slices. Add sauce. Sprinkle with shredded Mozzarella.

Quick Tip:

You can always prep zucchini the night or morning before and place in an airtight container.

Some of you may not be tofu fans and that’s ok though I urge you to give this recipe a good try before you completely write it off. Even my picky toddler gobbles it right up. No joke. However, you can always at least use the zucchini spaghetti in place of pasta served with whatever edition you choose.

Happy Foodie Friday!

– J