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Tofu Parmesan

  • 1/4 cup plain dry breadcrumbs
  • 1 tsp Italian seasoning
  • 1 14 oz package of extra firm non-cubed tofu
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 tsp plus 1 Tbs evoo divided
  • 1 small onion chopped
  • 8 oz mushrooms thinly sliced
  • 1/4 cup freshly grated Parmesan Reggiano
  • 3/4 cup pasta sauce
  • 1/2 cup shredded mozzarella
  • 2 Tbs fresh chopped basil

Combine breadcrumbs and Italian seasoning in a shallow dish.  Cut tofu lengthwise into 4 steaks and pat dry with papertowels.  Sprinkle all sides of the tofu with garlic powder and salt.  Coat in breadcrumbs. 

Heat 2 tsp evoo in large nonstick skillet over medium heat.  Add the onion and cook until the become translucent, about 3 minutes.  Add mushrooms and cook until they release their juices and begin to brown, about 4 minutes.  If you're a Headhouse customer, I suggest picking up some mushrooms from Ed!  I used his oyster ones.  Transfer to a bowl. 

Add the 1 Tbs evoo to the pan.  Add the tofu steaks and cook until browned on both sides.

Layer the tofu on top of the mushrooms and onions.  Top with Three Springs tomato sauce(I used the marinara), Parmesan, and mozzarella.  Sprinkle with basil and serve.

Recipes courtesy of Eating Well.


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