Recipe

Tofu Parmigiana Recipe

	Aluminum_chef / All my dishes 1 month ago A take on classic chicken or eggplant parmesan - even meat eaters will love this satisfying hearty dish. Prep:15m Cook:30m Servings:6	Aluminum_ch
	tofu tomato sauce easy cheese mushrooms vegetarian parmesan

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Ingredients

1 package firm tofu

Pasta Sauce

1/2 cup seasoned bread crumbs

5 tablespoons grated parmesan cheese

1 package mushrooms, sliced

1 small onion, sliced

1 teaspoon dried oregano

1 teaspoon dried basil

salt & black pepper to taste

2-3 tablespoons olive oil

4 ounces shredded mozzarella cheese

2 eggs

Directions

1. Slice tofu into 1/4 inch pieces and press gently between 2 paper towels. Bake tofu at 350 until it begins to turn golden.

2. in a medium bowl, combine bread crumbs, 2 tbsp parmesan, oregano, basil salt and black pepper.

3. In a small bowl, beat the eggs. Dip the tofu slices in the egg, making sure the entire piece is covered. Then, one at a time, press tofu slices into crumb mixture, turning to coat all sides.

4. Heat oil in a medium skillet over medium heat. add onions and cook until translucent. Add mushrooms and saute for approx 2-3 minutes. Transfer onions and mushrooms to a bowl. Add a bit more oil to the pan if necessary, add tofu slices and cook until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

5. Place a thin layer of sauce on a non-stick baking sheet. Arrange tofu slices on the baking sheet and spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tbsp parmesan.

6. Bake at 400 degrees F for 20 minutes.

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