Tofu Parmigiana

[Guest guest]

Breaded tofu a la parmigiana. You'll just about swear this is

eggplant or... veal! Serve with a simple crisp green salad, angel

hair pasta and garlic bread (and see even meat eaters smile)

 

 

1/2 cup seasoned bread crumbs

5 tablespoons grated Parmesan cheese

2 teaspoons dried oregano, divided

salt to taste

ground black pepper to taste

1 (12 ounce) package firm tofu

2 tablespoons olive oil

1 (8 ounce) can tomato sauce

1/2 teaspoon dried basil

1 clove garlic, minced

4 ounces shredded mozzarella cheese

 

 

1 In a small bowl, combine bread crumbs, 2 tablespoons Parmesan

cheese, 1 teaspoon oregano, salt, and black pepper.

2 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.

3 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.

4 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 tablespoons Parmesan.

5 Bake at 400 degrees F (205 degrees C) for 20 minutes.