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We are going through another clean-out of our refrigerator which means some new and interesting meals using whatever we have available at home. I had a few packages of tofu that I needed to go through and it made me realize that my tofu recipe experience is pretty limited. I tend to just make Asian style dishes with tofu but after doing that a couple of times, I needed to branch out a little. After some thinking and talking with other people, I came up with the idea of maybe breading the tofu like chicken. Then, it occurred to me that every time I bread chicken, I usually make chicken parm. This time I could make tofu parm. It sounds a little weird but after some internet searching, I realized many people actually tried this with great success.

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 1 teaspoons dried oregano
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package extra firm tofu
  • 2 tablespoons olive oil
  • Spaghetti sauce- enough for cooking the tofu and for the noodles
  • 4 ounces shredded mozzarella cheese
  • Spaghetti noodles

Directions

  1. Cook spaghetti as detailed on box
  2. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  3. 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.
  4. 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.
  5. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon more sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
  6. Bake at 400 degrees F for 20 minutes.
  7. Serve with sauced spaghetti

It turned great and tasty. Eric even ate some which means it must have tasted good considering he hates tofu. I think if you are covering something in cheese, how could it not taste good?! Glad to have a new tofu recipe

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