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Monday, December 31, 2012

Tofu Parmesan Recipe!

This is my absolute favorite way to cook tofu!  It brings the tofu close enough to the texture of chicken that most people wouldn't realize that they aren't eating chicken right away.

Extra Firm Tofu
1 jar Pasta sauce
Whole wheat spaghetti, cooked
Mozzarella, shredded
Bread crumbs

Slice your tofu into about 1/3 inch thick slices, starting at the short end.  Arrange them on a cutting board, freeze for 20 mins.
Whisk a couple of eggs in one bowl, and about 1c of seasoned bread crumbs in another.  Add salt and pepper to taste.
Dip the tofu in the egg, then coat with the bread crumbs.  Lay onto a baking sheet.
Bake at 375F til golden brown and crisping up a little.
Spread a small amount of pasta sauce into a baking dish , then layer Tofu, ricotta, pasta sauce, shredded mozzarella, tofu, ricotta, pasta sauce, mozzarella.
Bake at 375F till the cheese is melted and browning around the edges.
Serve with the pasta tossed in leftover pasta sauce.

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