tofu parmesan

alternative to eggplant or meaty parmesan

tofu parmesan
tofu parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • olive oil to coat baking dish

  • 1

    lb. firm tofu plain or spiced with italian-like flavors, not asian.

  • 1

    cup bread crumbs

  • 1/4

    cup parmesan cheese + extra for top

  • 1/2

    tsp. basil and oregano

  • 1/4

    tsp. salt and pepper

  • 1

    egg beaten

  • 1

    +1/2 cups pasta sause, divided

  • 1/2

    cup shredded motzerella

Directions

preheat oven to 400F. coat a baking sheet with olive oil drain liquid from tofu and bolt dry with paper towels. slice into 1/2 inch thick slabs. lay slices on paper towels and blot dry again. set aside in a shallow bowl, combine bread crumbs, parmesan, and spices. working one slab at a time, dip tofu in egg and then in crumb mixture. make sure both sides are well coated. place on baking sheet. keep any remaining crumbs in reserve. baste tops of tofu with olive oil. bake 8 minutes, turn over and bake another 8 minutes. coat another baking dish with olive oil, and spread 1/2 cup pasta sauce in bottom of dish. lay browned tofu on top of sauce in a single layer if possible, close together. top with remaining sauce, mozzarella, more parmesan cheese and left over crumbs. bake uncovered for 15 minutes. turn broiler on and broil for 2 minutes or until cheese is golden brown

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