Are you sick of tofu yet? Awww, you can’t be sick of tofu. Please tell me you’re not sick of tofu. Tofu is wonderful. It’s flexible, accommodating, versatile and it cares about your feelings. Alright, I made that last part up. But it really is magnificent. I cooked tofu last week in the form of Asian Tofu Burgers. They were smashing. Once again, this week it’s tofu. Did I mention tofu is wonderful?
This week’s Meatless Monday recipe is a major coup for me. Why? Well, duhhh….it’s tofu. Okay, enough with the tofu…well, except for this Tofu Parmigiana recipe. It’s not a difficult feat to pull off, but it sure tastes like a whole helluva lot of work went into it. Don’t believe me? Try it for yourself. Really. Bon appétit!
- 1 14-ounce block of Extra Firm Tofu
- 2 Tablespoons olive oil
- 2 1/2 cup plain panko
- 1 Tablespoon Italian seasoning
- 2 Tablespoons EACH dried parsley and dried oregano
- @5 Tablespoons grated parmesan
- 1/4 teaspoon salt
- 1 egg
- 1 Tablespoon water
- 1 14.5-ounce can of stewed tomatoes (with juices)
- 16-20 ounces of marinara sauce (depending on your tastes)
- 1 cup shredded mozzarella OR 6 slices
- 1 Tablespoon fresh basil, chopped
Preheat the oven to 350°.
Prepare spaghetti according to package directions.
Press the tofu to remove all excess water. [To press: line a plate with paper towels. Place the tofu block on the towels, then top with more towels. Place a cutting board on top, followed by heavy cans (or books, heavy skillet, etc.) to weigh the tofu down and press the moisture out.] This should take about 30-40 minutes.
Cut the block of tofu in two widthwise, then cut each smaller block into three equal portions. You should end up with six portions see below).
Next, in a bowl combine panko bread crumbs, Italian seasoning, parsley, oregano, parmesan and salt; mix well.
In a separate shallow bowl, add egg and water and whisk lightly.
Working with one piece of tofu at a time, dip the tofu into the egg wash and coat all over. Next, dip it into the bread crumb mixture, making sure to coat on all sides. Repeat with remaining tofu.
Heat olive oil in a skillet over medium heat. Place tofu in skillet and cook on one side until golden, about 3-4 minutes. Flip the tofu and cook an additional 3-4 minutes.
While the tofu is cooking, add the marinara sauce to a pot. Rough chop the stewed tomatoes and add them, along with the juices, to the pot. Simmer on low for 15-20 minutes.
When the tofu is done, transfer to a baking pan. Bake for 10 minutes; turn over and bake an additional 10 minutes. Remove from the oven. Place a layer of marinara sauce over each tofu slab, then top with mozzarella. Pop back in the oven long enough for the cheese to melt.
Plate the spaghetti along with the marinara sauce then place tofu on top. Sprinkle fresh basil across each piece of tofu and serve immediately.