I was on Nasoya Tofu’s website the other day searching for some different ways to prepare tofu. We try to eat tofu about once a week, but normal we stir fry it or bake it in the oven with buffalo sauce. I found a recipe for tofu Parmesan and decided to give it a try! I love anything pasta so I was sure it would be fine if not great.
The tofu is breaded and pan fried then put in a baking dish. It’s then topped with cheese and sauce and baked in the oven. I served it over spaghetti noodles. I loved it! I couldn’t even tell I was eating tofu. The texture of course isn’t as firm as it would be with eggplant or chicken, but with the breading, sauce, and cheese it was wonderful and tasted much lighter then traditional Parmesans. This is definitely a dish for people who like tofu and pasta-it’s a keeper!
Tofu Parmesan (adapted from Nasoya Tofu)
1 package extra-firm tofu
1/2 cup seasoned bread crumbs
4 tablespoons of grated Parmesan cheese
2 teaspoons of oregano
1 teaspoon parsley
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons of olive oil
16 oz tomato sauce
2 garlic cloves, minced
1/4 c. dry red wine
1/4 c. green pepper, chopped
1/4 c. red pepper, chopped
1/4 c. onion, chopped
6 oz. mozzarella cheese, shredded
Salt and Pepper
1. Preheat the oven to 400 degrees. Spray a baking dish with cooking spray.
4. Meanwhile, in a saucepan heat the tomato sauce, garlic, wine, peppers, and onion. Simmer for 10 minutes then remove from heat.
5. Pour 3/4 c. sauce in the bottom of the baking dish. Put pan fried tofu on top of the sauce. Top each slice of tofu with sauce then sprinkle it all with mozzarella cheese. Bake for 25 minutes. Serve over pasta.