Tofu Parmesan Subs (Food Network Kitchens) |
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Prep Time: 14 Minutes Cook Time: 21 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 14 -ounce can crushed tomatoes |
1 clove garlic, smashed |
8 fresh basil leaves, torn |
kosher salt and freshly ground pepper |
1/2 cup breadcrumbs |
1/3 cup grated parmesan cheese |
1/2 teaspoon dried italian seasoning |
1 large egg |
1 12 -ounce package firm tofu, drained and sliced into 8 pieces |
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling |
1 loaf whole-wheat italian bread, cut into 4 pieces and split in half |
1/4 cup shredded part-skim mozzarella cheese |
1/2 pound baby spinach (about 8 cups) |
Directions:
1. Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
2. Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.
3. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.
4. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.
5. Per serving: Calories 491; Fat 22 g (Saturated 5 g); Cholesterol 60 mg; Sodium 1,202 mg; Carbohydrate 50 g; Fiber 7 g; Protein 24 g
6. Photograph by Antonis Achilleos
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