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.

Ingredients:

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)

Directions:
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

 

Tofu Parmigiani

(recipe thanks to Jill B. Mittelstadt, published on allrecipes.com)

Ed. Note: This tasty alternative to the eggplant version is easy to make and a wonderful main or side dish to grace your table on a cold winter's night. . .  That's not to say the eggplant version isn't as good btw. This is just an alternative. You might even consider using part tofu and part eggplant. Why not? Half the fun of making food is dreaming it up and experimenting. The other half is EATING it!

Ingredients

• 1/2 cup seasoned bread crumbs
• 5 tablespoons grated Parmesan cheese
• 2 teaspoons dried oregano, divided
• salt to taste
• ground black pepper to taste
• 1 (12 ounce) package firm tofu
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon dried basil
• 1 clove garlic, minced
• 4 ounces shredded mozzarella cheese

Directions

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. 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.
3. 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.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.

Amount Per Serving  Calories: 357 | Total Fat: 21.5g | Cholesterol: 24mg