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Friday, August 24, 2012

Tofu a la Parmigiana

 by Francine

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One of the fun and amazing things about tofu is its chameleon-like quality. Put it in ant environment of various flavors and it will blend in and mimic its surroundings. Rather magical (and tricky) when you think about it. Some people say tofu has no taste of its own and that's why it can do this. I say that's not the case at all. The flavor of the tofu 'marries' its surroundings and a new child is born. OK, I'll stop with the purple prose and get on to business. Here's a fun twist on a old favorite for many of us.


1 block of tofu, 12 ozs. or so (Tofu Yu plain or pepper is ideal for this)
olive oil (about 2 tbsp)
parmesan (to taste)
mozzarella cheese (or soy cheese) - about 4 ozs. shredded
bread crumbs (about 1/2 cup or so--you can also go in a different, but very yummy direction by substituting or mixing matzo meal)
oregano, basil, and/or Italian seasoning--if dry -a few tsps of each.. If fresh--at least a bountiful handful of basil leaves and nearly the same of oregano. Again--this is to taste.)
salt and pepper to taste (I don't add any salt at all)
tomato sauce (8 oz. can, or you can make up a quick batch by using a can of whole tomatoes, squishing it up, and adding it to sauteed garlic, herbs, etc., with a little parsley at the end)

Combine 1/2 the parmesan, 1/2 the oregano, salt (if you need it), and pepper with the bread crumbs.
Slice the tofu into strips, (don't rinse or pat dry--the moisture is what will make the bread crumb mixture stick), and then pat each side into bread crumb mixture.
Saute tofu in olive oil (both sides).
Combine tomato sauce, basil, remaining oregano, and garlic and pour a layer into an 8" square baking dish.
Places tofu over the layer of sauce.
Top with mozzarella and remaining parmesan.
Bake at 400 degrees for 20 minutes. 

Serves 1 (just kidding). More like 2-4


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