May 5, 2008
It’s hard not to love a dish with melted cheese on top. This tofu recipe did not fail me!
My mom insisted it tasted like eggplant and she loved it. I didn’t really get the eggplant vibe; I do think the slightly yeasty flavor of tofu is still there, but that was a bonus to me since I enjoy it. Many reviews of this recipe made it sound like this would be the lightning bolt that converted you from meat to soy, and I think that’s an exaggeration. It’s a really yummy vegetarian dish, but chicken or veal it’s not.
I did slice and freeze the tofu before cooking with it, as this is suppose to improve the texture and make it easier to bread. I didn’t really notice a big textural change, but it didn’t fall apart while I was working with it, so I would go that route again. Also, I’d intended to bake on the breading, but I ran out of time and frying was quicker. Next time I’ll do some more experimenting with freezing the tofu, using an egg wash before the breadcrumbs, and baking the breaded slices before assembling the final dish.
Still, I’m very pleased with this first try. I served it with a simple salad and some whole wheat spaghetti.
Adapted from Tofu Parmigiana on Allrecipes.com
1 14-oz. package extra-firm tofu
olive oil cooking spray (like Pam)
1/2 c. seasoned bread crumbs
2 Tbsp. olive oil
1 26-oz. jar of your favorite marinara (more less depending on your preference)
6 oz. part-skim mozzarella, shredded
1/4 c. grated Parmesan cheese
Drain tofu and press gently with a tea towel to gently remove as much liquid as possible. Slice tofu width-wise into 1/4-inch pieces (you should get about a dozen). Freeze tofu in a single layer on a baking sheet for an hour or more, until it is hardened.
Preheat oven (or toaster oven) to 400° F.
Spread breadcrumbs across a dinner plate. Lightly mist tofu pieces on both sides with olive oil cooking spray, and then dredge in breadcrumbs until well-coated. Heat oil in a non-stick skillet over medium heat. Fry breaded tofu slices until browned, then flip and brown the other side, being careful to disturb as little of the coating as possible. (If you lose a lot of the coating, you can add it to the baking dish on top of the tofu layers so you’ll keep the flavor in the finished dish.)
Cover the bottom of a 8×8-inch baking pan with sauce. Arrange 6 tofu slices in the pan, and cover with half the mozzarella cheese. Do another layer of sauce, tofu, and mozzarella. Top with grated Parmesan.
Bake for 20 minutes, or until sauce is bubbling and cheese is golden brown. If cheese begins to darken too quickly, cover with aluminum foil. Allow to set for 10 minutes before serving.
Filed under: Veggie Mains