Tofu Parmigiana
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 lbs firm tofu (read *NOTE)
- 2 eggs, beaten
- 3⁄4 - 1 cup unbleached flour
- 6 tablespoons olive oil
- 2⁄3 grated parmesan cheese (I add a little bit of asiago, too)
- 2 small yellow onions, thinly sliced
- 2 cups seasoned spaghetti sauce or 2 cups seasoned pasta sauce, your choice
- 1 cup water
- cracked black pepper, to taste
- fresh basil, for garnish (FRESH only!)
directions
- *NOTE: Use frozen tofu, defrost, slice, then squeeze out the excess water.
- Preheat oven to 350 degrees.
- Drain the tofu well and cut into 12 slices.
- Heat up the olive oil in a large non-stick skillet on medium-high heat.
- Dip each tofu slice in the beaten egg then dredge in flour.
- Fry the tofu slices in two batches using 2-3 tablespoons olive oil for each batch.
- In a small bowl, work the remaining flour in with the cheese and 2 tablespoons olive oil to make a crumbly topping. (Sometimes I will throw in a 1/2 teaspoon of Greek oregano to the mixture.).
- Place the fried tofu cutlets in a large, shallow casserole baking dish and top with the sliced onions.
- Mix the spaghetti sauce together with the water and pour evenly over the tofu. Sprinkle on topping, cover with foil, and bake approximately 1/2 hour until bubbly.
- Uncover, use a fork and poke holes through the top of the tofu cutlets. Bake uncovered another 15 minutes longer.
- Remove from oven and let cool for 5 minutes.
- Season with cracked black pepper and garnish with fresh basil.
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RECIPE SUBMITTED BY
COOKGIRl
United States