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Monday, May 2, 2011

VEGETARIAN PARMIGIANA




Ingredients

  • 1/2 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoons dried oregano, divided
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package firm tofu
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded mozzarella cheese

Directions

  1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  2. Slice tofu into 1/4 inch thick slices.After slicing the tofu, press the slices gently between paper towels to drain the water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
  3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
  4. 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 3 tablespoons Parmesan.
  5. Bake at 400 degrees F (205 degrees C) for 20 minutes.