(No subject)

[Guest guest]

This was so quick and easy to make and was really good. I had 1/2 of a left over

onion and red pepper, so I sauted them and added them to the sauce. I must

confess, I did cheat and use a bottled pasta sauce, which worked exceptionally

well.

 

TOFU PARMIGIANA

 

1/3 to 1/2 cup seasoned bread crumbs

1/4 cup and 1 tbsp. grated parmesan cheese

2 tsp. 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

1/4 pound shredded mozzarella cheese

 

In a small bowl, combine bread crumbs, 2 tbsp. Parmesan cheese, 1 tsp. oregano,

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 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 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 tbsp.

Parmesan.

 

Bake at 400F for 20 minutes.

 

Serves 4

 

 

 

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