“Breaded tofu alla parmigiana. You’ll just about swear this is eggplant! One of my husband’s favourites, and he doesn’t even suspect! Serve with a simple crisp green salad, angel hair pasta, and garlic bread. “
Prep Time: approx. 25 Minutes
Cook Time: approx. 20 Minutes
Makes 4 servings
- 1/2 cup Italian seasoned bread crumbs
- 2 tbsp grated vegan Parmesan cheese
- 2 ts dried oregano
- salt to taste
- ground black pepper to taste
- 1 (12 ounce) package firm tofu
- 2 tbsp olive oil
- 1 (8 ounce) can tomato sauce
- 1/2 tsp dried basil
- 1 clove garlic, minced
- 4 ounces shredded vegan mozzarella cheese
- 3 tbsp grated vegan parmesan cheese
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, and 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 nonstick 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 1 teaspoon 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 3 tablespoons Parmesan. Bake at 400 degrees F (205 degrees C) for 20 minutes.
Nutrition at a glance
Servings Per Recipe: 4 amount per serving
Total Fat 18g