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PCLinuxOS Recipe Corner: Tofu Parmigiana

Tofu Parmigiana

1/2 cup seasoned bread crumbs
4 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
1 (14 ounce) package extra firm tofu
2 tablespoons extra-virgin olive oil
1 (18 ounce) can/jar marinara sauce
1/2 teaspoon dried basil
13 clove garlic, minced
4 ounces shredded mozzarella cheese
1 egg, beaten
pepper, to taste

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.

Slice tofu into 1/4 inch thick slices and press water out of tofu using paper towels. Coat tofu in egg and one at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side; turn, and brown on the other side.

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 2 tablespoons Parmesan.

Bake at 400° F for 20 minutes. Serves 5.

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