By: Revanche

Recipe Countdown Day 7: Tofu Parmigiana

June 19, 2009


Tofu Parmigiana
[Image and Recipe courtesy of Delish.com]

Ingredients

* 1/4 cup(s) plain dry breadcrumbs
* 1 teaspoon(s) Italian seasoning
* 1 package(s) (14-ounce) firm or extra-firm water-packed tofu, rinsed
* 1/4 teaspoon(s) garlic powder
* 1/4 teaspoon(s) salt
* 2 teaspoon(s) (plus 1 tablespoon) extra-virgin olive oil, divided
* 1 small onion, chopped
* 8 ounce(s) white mushrooms, thinly sliced
* 1/4 cup(s) grated Parmesan cheese
* 3/4 cup(s) prepared marinara sauce
* 1/2 cup(s) shredded part-skim mozzarella
* 2 tablespoon(s) chopped fresh basil

Directions

1. Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
3. Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

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I love tofu in any form, so this replacement for the usual chicken or eggplant is ingenious! I realize people think that tofu doesn’t have taste, but it takes on the flavor of whatever sauce it’s in, so it works quite well here.

But those mushrooms are right out. There’s no possible need for them. [Yes, I hate mushrooms. They taste and smell like medicine. Except button mushrooms which are tiny and cute, which means they taste cute.]

What should I substitute for mushrooms?

As I look this over, this recipe doesn’t seem as appealing as those you can find at Kevin’s Closet Cooking. I like the idea, but the execution leaves something to be desired.

Speaking of executions, we’re losing all our files today. The ax is slowly descending … they’d better leave me with internet access!

3 Responses to “Recipe Countdown Day 7: Tofu Parmigiana”

  1. Wow, this looks so ridiculously delicious. I usually love tofu in any form as well, and THIS…well. I’m just going to have to make it.

  2. Miss M says:

    What types of medicines are you taking! I can’t say I’ve had any that taste like mushrooms, I rather enjoy fungi in fact. I can’t think of any great substitutions, you might go with eggplant. It would taste good with the rest of the ingredients. I should try this recipe, I am a veggie after all. Lately all my tofu goes into thai yellow curry, yummy.

  3. Revanche says:

    Little Miss Moneybags: Let me know how you like it!

    Miss M: Ugh I haven’t had it in years, but the smell of Chinese herbal meds still haunts me to this day. They were big on the use of dried mushrooms and other dried bits. Gr-o-o-sssss!

    Also, let me know how yours turns out! I have much love for the Thai Yellow Curry.

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