Monday, April 1, 2013

Tofu Parmigiana

My sister and I love to go out for lunch.  One of our favorite dishes is eggplant parmigiana from Buca de Beppo.  The following recipe is made with tofu instead of eggplant.  In my opinion it is just as delicious as the eggplant parmigiana that we've had at the restaurant.  Try it out for yourself, and let me know what you think.

1/2 cup seasoned bread crumbs
5 tablespoons grated vegan parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm organic tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded vegan mozzarella cheese


In a small bowl, combine bread crumbs, 2 tablespoons vegan parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices. One at a time, coat tofu slices with 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 vegan mozzarella and remaining 3 tablespoons vegan parmesan.
Bake at 400° F for 20 minutes.

This recipe was adapted from 

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