This one's for you, Ranger Amy! Tofu parmesan has quickly become a favorite in our little household. I found it in the fabulous Eat, Shrink, and Be Merry cookbook. Don't walk, run, to buy this book! While you're at it, you should also buy Crazy Plates, too. Both cookbooks were gifts from Erin and I have used them every week since receiving them. You won't miss calories or fat one bit! I've made some modifications to the Tofu Parmesan to suit our tastes. Even meat eaters are sure to love it. It's really easy and makes pretty good left overs.
Tofu Parmesan
Olive Oil Cooking Spray
1 lb. extra firm tofu
1 cup whole wheat bread crumbs
1/4 c. + 2 tbs. freshly grated parmesan
1/2 tsp. each dried basil and dried oregano
1/4 tsp. each kosher salt and ground black pepper
1 egg
1 jar of your favorite sauce (or homemade sauce if you're feeling fancy)
1/2 c. freshly shredded mozzarella (ok, let's be honest, we don't measure the mozzarella)
Preheat oven to 400 degrees. Spray a baking sheet with olive oil spray and set aside.
Remove the tofu from the water and pat dry with paper towels. Cut the tofu into 8 equal slices. Lay the slices out on paper towels to drain.
To prepare the breading, mix the breadcrumbs, seasoning, and 1/4 c. parmesan in a bowl or breading tray.
Break the egg into a bowl or tray.
To bread the tofu, pat it dry one last time and dip each slice first in the egg and then breadcrumb mixture. Make sure both sides are completely coated. Place breaded tofu slices on prepared baking sheet. Spray the tops of the slices with the olive oil spray. Bake for 8 minutes on each side (yes, that means 16 minutes total). Remove from oven and leave oven on.
Prepare a casserole or deep baking pan by spraying it with olive oil spray and spreading a layer of sauce on the bottom. We use our small, oval Rachel Ray pan (THANK YOU AMY!!).
Layer the slices of tofu on top of the sauce. We usually have two layers of tofu slices. Top with remaining pasta sauce, mozzarella, and parmesan. Don't be shy with the cheese! I also sprinkle some of my leftover breading crumbs on top.
Bake for about 15 minutes. To brown the cheese, then turn the broiler on and broil for about 2-3 minutes until golden brown. Let stand 5 minutes before serving.
We like to have our tofu parmesan with pasta. I'd suggest preparing the pasta water while the tofu is baking. We typically enjoy this dish with Barilla Whole Grain Angel Hair pasta. Although, we recently had it with regular spaghetti. Either way, it is just perfection!
