Tuesday, May 25, 2010

Tofu Parmigiana

My sister emailed me asking how to make tofu parmigiana, so here's a quick crash course.

Get a package of firm or extra-firm tofu, and cut the
tofu into 1/4" slices.

Bread the tofu. Fill a small bowl with as many breadcrumbs as you think you'll need, and add your favourite spices - I used garlic salt, dried oregano, dried basil, black pepper, and a few shakes of paprika. Keep tasting it until you feel you have a delicious combination.

Fry the tofu until both sides are nice and crispy. Then, in a Pyrex dish, evenly spread out a layer of sauce, then a layer of spinach, and place your tofu pieces on top.

Cover with another layer of tomato sauce, and finish with shredded cheese. I used goat gouda, but mozzarella will work just fine. (you can also add another layer of spinach between the tofu and the tomato sauce if you're feeling you need the extra greens!)

Bake on 400 for 20 minutes, or until the cheese is nice and melty and the sauce is bubbly.

1 comment:

Kristal said...

Great idea to add Spinach! I never thought to use that.