Time
45 min
Serving
4 persons
Calories
357
Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
Ingredients
- seasoned bread crumbs: 0.5 cup
- Parmesan cheese: 5 Tbsp (grated)
- oregano: 2 tsp (divided, dried)
- salt: (to taste)
- ground black pepper: (to taste)
- firm tofu: 1 pack (12 ounce pack)
- olive oil: 2 Tbsp
- tomato sauce: 1 can (8 ounce can)
- basil: 0.5 tsp (dried)
- clove garlic: 1 piece (minced)
- ounces shredded mozzarella cheese: 4 piece
Metric Conversion
Stages of cooking
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In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
-
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
-
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
-
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
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Bake at 400 degrees F (205 degrees C) for 20 minutes.
