Tuesday, May 17, 2011

Brother's Tofu Parmigiana

I'm a foodie and love to eat and cook well. There's nothing better than cooking a meal and honestly saying "that's the best meal I've ever had". Here is a recipe I decided to try today. For all you lovers of eggplant parmigiana I ask you to try this recipe and not be amazed at how much better it is with tofu. Something about the texture of the tofu makes it so different and better than eggplant. If you have a favorite eggplant parmigiana recipe all you have to do is replace tofu for eggplant. If you don't have a recipe yet, try this one...

-Slice 14oz. of firm Tofu into 1/4" slices.
-Dip them in a bowl one slice at a time into one egg that's been beaten.
-Each slice then gets dipped into another bowl of 1/2 cup of seasoned bread crumbs and coated generously.
-These will then go into a pan of 1 tbsp. of oil on medium heat for a couple minutes on each side until golden brown.
Tofu cooking away
-Place these into an 8"(small) casserole dish that already has a layer of tomato or spaghetti sauce on bottom. For an amazing home-made tomato sauce, you can use this sauce for a lasagna recipe HERE.

Layer #1
-Cover this layer with more sauce and cheese of your choice. I used a mozzarella flavored tofu cheese.
-Do another layer with remaining cooked tofu. Cover with more sauce and cheese.
-Bake in preheated oven at 400 degrees for 20 minutes.
Recipe serves 4 (or two if you like it as much as I do)
...and done. Mangia bene!
-Levon The Lights

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