Tofu Parmigiana
World Cuisine European Italian
Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
Servings per recipe: 4
Calories per serving: 357
Preparation time: 25m
Total cooking time: 45m
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.
Nutrion facts:
| Total Fat | 21.5g | 33% |
| Saturated Fat | 6.0g | |
| Cholesterol | 24mg | 8% |
| Sodium | 841mg | 34% |
| Potassium | 475mg | 13% |
| Total Carbohydrates | 18.8g | 6% |
| Dietary Fiber | 3.9g | 16% |
| Protein | 25.7g | 51% |
| Sugars | 4g | |
| Vitamin A | 597IU | |
| Vitamin C | 5mg | |
| Calcium | 924mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 8mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 77mg | |
| Folate | 54mcg |
