Recipe

Jens Veggie Tofu Parmigiana Recipe

	Isisra9 / All my dishes 1 year, 8 months ago This recipe is my favorite way to eat tofu! The servings are very liberal and even my carnivore dh loves it, it's his favorite meal in the winter months. Prep:45m Cook:30m Servings:8	Isisra9
	tofu parmesan tomato vegetarian

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Ingredients

Tofu Preparation:

4 pieces of bread

4 tbsp olive oil

2 tbsp Simply Organic Italian seasoning

1/2 tsp garlic powder

6 Tbsp grated Parmesan Cheese

3 Tsp Simply Organic dried Oregano

salt and pepper (a pinch each)

2 16 oz packages of firm tofu

Marinara:

28 oz. of crushed tomatoes

2-3 Tbsp tomato paste (if you like a thicker sauce)

2 cloves of garlic

2 tsp Simply Organic sweet dried basil

1 tsp Simply Organic Italian seasoning

1/2 tsp salt

1/4 tsp marjoram

1 8 oz. package of mushrooms

1 yellow onion

1 green pepper

4 oz. shredded Mozzarella

1 12 oz. box of EDEN Kamut Spiral Pasta

Directions

Mix olive oil, Italian seasoning and garlic powder together, brush onto the fronts and backs of 4 pieces of bread. put bread in 300 degree oven for 10 minutes, flip it over, bake another 20. Use blender or food processor to pulse bread into crumbs. If you want a shortcut, use 3/4 cup of seasoned bread crumbs. Put the crumbs into a pie tin or plate with higher edges. Add to the crumbs about 3 Tbsp of grated Parmesan, oregano and salt and pepper, combine.

Drain tofu, then slice it into 1/4" slabs. Heat olive oil in large skillet over medium heat. Coat the tofu with the bread crumb mixture on both sides , and fry until golden brown, flip and cook other sides. As they are done, put them on a plate while you cook the rest of them. Reserve any remaining bread crumbs for later.

Make the Marinara. Dice onion and green pepper and slice mushrooms. Saute onion and green pepper in olive oil until soft, about 3 minutes, over medium heat. Add mushrooms, spices and garlic, cook another 2 minutes. Last, add the crushed tomatoes and tomato paste if desired. Cover and cook about 8 minutes, until bubbling.

Preheat oven to 400 degrees. Coat bottom of 9 x 13" baking dish with a thin layer of marinara. Place tofu slabs in an even layer over sauce. Add more sauce, then some mozzarella. Repeat with another layer of tofu, sauce and mozzarella, then sprinkle any remaining breadcrumbs over top. Sprinkle with Parmesan, bake for 25-30 minutes.

Meanwhile, cook pasta as package directs. Drain pasta, put a serving on a plate, cut the Tofu Parmigiana into 8 serving sizes and place a serving over the pasta. Add a spoonful of remaining marinara, sprinkle with Parmesan and serve.

I use extra vegetables as my garden allows in my marinara (zucchini, shredded carrot, or even eggplant).

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Comments

misslizzi 1 year, 8 months ago said:
Sounds so good that this semi-carnivore is willing to try it!

isisra9 1 year, 8 months ago said:
You won't regret it if you do, misslizzi. it's in constant rotation here, and it freezes wonderfully for months if you get tired of eating it :) you can easily take shortcuts by using jarred spaghetti sauce, and it's even good without the pasta :)

virtualsteve 1 year, 4 months ago said:
Brilliant! Just like the real thing but much healthier... mmmm :) Thanks for your return comment Isisra9 - Yes I did try it, and it was fantastic.

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