Tofu Parmigiana
Servings
4 Servings
Ingredients
- 1/4 cup breadcrumbs
- 1 teaspoon Italian seasoning
- 1 14- ounce package firm or extra-firm water-packed tofu rinsed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil divided
- 1 small onion chopped
- 8 ounces white mushrooms thinly sliced
- 1/4 cup grated Parmesan cheese
- 3/4 cup prepared marinara sauce preferably low-sodium
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- 1 Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.3 Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.
- Source: © 2010, Courtesy of United Soybean Board
I have made this a couple of times, each time with my own modifications. Insted of finishing this in the pan, I place the pieces of sauted, breaded tofu in a 8×8 glass dish, then I put the mushrooms and onions on top, the sauce on top of that and finish it with the mozzarella and parmesan on top. I baked it in the oven at 350 for about 30 minutes, until the cheese was browned. Yummy!