Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Tuesday, April 29, 2008

Skillet Tofu Parmigiana

Skillet Tofu Parmigiana
Recipe from Eating Well Magazine March/April 2008

My friend pulled the recent edition of Eating Well magazine out of someones recycling bin. Recipe whore that I am, I coveted the magazine for 4 new tofu recipes. I'm always trying to find new ways to eat tofu. My tofu repertoire is somewhat limited, which is surprising for a vegetarian of my longevity. This tofu version of chicken or eggplant Parmesan is surprising, satisfying and delicious. Using just one pan for everything except the pasta is a great way to save time and cleanup. The recipe yields 4 big servings which meant I got 4 dinners out of one night of cooking and that is always welcome during my busy week. And, since I already had on hand an opened jar of marinara sauce, leftover shredded mozarella & parmesan, half a package of organic spaghetti, italian bread crumbs, an onion and all the spices-all I had to buy was the tofu and mushrooms!

In Health,
Miss Jolie Ann

Total Time: 30 minutes
Servings: 4
Serve on Organic Whole Wheat Spaghetti

1/4 cup plain dry breadcrumbs
1 tsp Italian seasoning
(Instead of this I just used 1/4 cup Italian seasoned dry breadcrumbs)
1-14 oz package firm or extra-firm water packed tofu, rinsed
1/4 tsp garlic powder
1/4 tsp salt
2 tsp plus 1 tbsp extra virgin olive oil, divided
1 small onion, chopped
8 oz white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce
1/2 cup shredded part-skim mozzarella
2 tbsp chopped fresh basil

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 tbsp 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 on cooked pasta.

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