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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1/2 cup seasoned bread crumbs |
5 tablespoons grated parmesan cheese |
2 teaspoons dried oregano, divided |
salt to taste |
ground black pepper to taste |
1 (12 ounce) package firm tofu |
2 tablespoons olive oil |
1 (8 ounce) can tomato sauce |
1/2 teaspoon dried basil |
1 clove garlic, minced |
4 ounces shredded mozzarella cheese |
Directions:
1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. 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.
3. 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.
4. 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.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
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