Quick Stove-Top Tofu Parmesan |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Yummy baked taste without baking makes this so easy, it's quick enough to make for a weekday lunch. This is one of the few tofu dishes I've tried that makes me say Mmm...I want some more! Blends two of my favorite cultures - Italian and Asian. Makes a lower-carb protein-packed meal, and you get some veggies from the tomato sauce. Ingredients:
one-half package firm tofu (16 ounce) |
3 tablespoons olive oil |
1/3 cup best-quality marinara sauce |
1/4 cup shredded mozzarella cheese or 1/4 cup provolone cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Drain tofu and place between two dinner plates. Weight the top plate with something heavy like a full jug of milk. Let sit 5-10 minutes, draining off liquid a couple of times.
2. While the tofu is draining, heat marinara sauce and keep warm.
3. Heat olive oil in a large heavy non-stick skillet over medium heat. Meanwhile, slice tofu in appoximately 1.5-inch squares, 1/4 inch thick.
4. Fry tofu squares in single layer, without turning, for several minutes until golden-brown and crisp on one side. Flip and brown other side (if you're in a hurry, the second side doesn't have to brown completely).
5. Place tofu on a plate and top with warmed marinara. Sprinkle with cheeses and serve. (Zap a few seconds in microwave if needed to melt cheese).
6. Note: be sure to use top-quality marinara, since most of the flavor comes from this.
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