Thursday, April 18, 2013

Tofu Parm

{Parul's dish}

Makes 4 servings
Prep time: 25 minutes
Cook time: 25-30 minutes

1 cup seasoned bread crumbs (Italian with Parmesan cheese)
2 eggs
1 (12 ounce) pack of extra firm or firm tofu (organic preferred)
1 bottle of tomato sauce
5 ounces shredded mozzarella cheese

1.) Rinse and pat dry the tofu block.  Slice tofu into ¼ inch thick slices.  Organize onto a flat freezer safe sheet.  Pat tofu dry if necessary with paper towel.  Place in freezer for about 20 minutes.
2.) In a wide bowl crack the two eggs and whisk. In a separate wide bowl, place the bread crumbs. Set aside.
3.) Preheat oven to 350 degrees.
4.) Spray baking sheet with oil. Take the tofu out of the freezer.    Dip each tofu slice in the egg mixture and then in the bread crumbs.  Repeat.  Place on the baking sheet.  Once all of the tofu has been coated with eggs and bread crumbs, spray or drizzle with oil (depending on your preference). 
5.) Place tofu in the oven at 350 degrees for 10-15 minutes or until the tofu browns.
6.) Heat oil in skillet over medium heat.  Take the tofu out of the oven and cook the tofu slices until they are crisp.  Spray or drizzle oil on the tofu, flip slices, and brown on other side.
7.)  On a 8-inch baking dish or pan, layer the sauce, tofu slices, sauce, cheese and repeat (should be able to create 2 layers). 
8.) Bake at 400 degrees for 10-15 minutes or until cheese has melted.  Enjoy by itself, with a side of pasta, salad, or in a grinder just like eggplant parm or chicken parm. 
*Note, you can create your own sauce and your own bread crumbs with any spices or vegetables you like.   Recipe modified from 

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