Comments on: Recipe: Healthy Chicken Parmigiana

By: An American in Ireland

An American in Ireland — Fri, 19 Nov 2010 09:57:33 +0000

I am soooo going to make this very soon!

By: Rob

Rob — Thu, 18 Nov 2010 23:11:17 +0000

This looks great, fits with my diet and falls under the very small window of meals I can actually make, since my cooking skills are what professionals in the food industry refer to as "awful." Looking forward to trying this, thanks!

By: Diana

Diana — Thu, 18 Nov 2010 20:26:19 +0000

Thank you so much! I'm definitely going to be trying this soon. My friend made this amazing pumpkin lasagna a few weeks back and I remember watching her layer on the filling thinking, "I wonder how that would be with tofu instead of ricotta…"

By: Anne

Anne — Wed, 17 Nov 2010 22:56:42 +0000

Diana: That is so funny- I used silken tofu ALL the time in exactly the way you described! I put a heavy duty paper towel (cheesecloth works too) in a colander, mash the tofu up and put it in, put a bowl under it and let it drain in the fridge overnight. You won't get a ton of liquid but you'll definitely get enough out.

The next key step is to really flavor it well since it has virtually no flavor on it's own. I sautee minced onion, garlic, salt, pepper in a pan, then add it to the drained tofu and whiz it in a food processor. Add some basil if you like, and a small amount (maybe 2-3 TBS) of GOOD grated parmesan. Whiz again. You could add boiled, drained and squeezed-out spinach too if you like.

I'll usually add some cooked, crumbled turkey Italian sausage to this mixture, then layer it between pasta sheets and marinara. I'll add one layer of grated mozz at the top and bake. Honestly, I think it tastes great.

By: Diana

Diana — Wed, 17 Nov 2010 18:54:55 +0000

I love doing the same thing – making traditionally heavy dishes healthier with small tweaks! I actually find that I usually prefer the lighter version — certainly makes me feel better afterwards too! I've currently been obsessing over the idea of using silken tofu in replace of ricottta in lasagna. I might be going a little crazy with that thought, but I may just have to try it!