Recipe: Yummy Tofu Parmigiana (breaded and baked)

YUMMY TOFU PARMIGIANA

"This is somewhat like eggplant parmigiana, and truly delicious. Even people who don't like tofu enjoy this."

1/2 pound tofu
1 cup breadcrumbs (preferably large homemade)
1 1/2 teaspoons dried sweet basil leaves
1 1/2 teaspoons oregano dried oregano leaves
2 large eggs
1 tablespoon tamari sauce (can substitute soy sauce)
4 cloves garlic, peeled and minced
Flour (for dredging)
2 cups tomato sauce (top quality - preferably homemade)
Sauteed mushrooms or sliced black olives (optional)
8 ounces mozzarella cheese, grated

Rinse block of tofu. Wrap rinsed block in dishtowel and weigh it down. Set aside for 30 minutes to press it.

Preheat oven to 375 degrees F.

In small, shallow bowl, combine bread crumbs, basil, and oregano. Set aside.

Put eggs, tamari sauce, and garlic in small mixing bowl. Beat together until combined. Set aside.

Remove tofu from towel and pat dry with paper towels. Cut block in half crosswise, then cut each cake into four triangles.

Dredge each tofu triangle in flour, then dip in egg mixture, and finally into breadcrumbs. Place each coated tofu triangle on lightly greased baking sheet.

Bake until golden and crisp (about 20 minutes).

Remove tofu triangles from oven and transfer to greased casserole dish. Cover tofu triangles with tomato sauce. Sprinkle with mushrooms or black olives (if using). Top with grated mozzarella cheese.

Return to oven and bake just until cheese melts. Let rest about 10 minutes that liquid will be absorbed by tofu.

Makes 4 servings
Source: Teasel, 1997