Tuesday, October 21, 2008

Tofu Parmigiana

I've been missing eggplant parmigiana for awhile now. I know I can make it without the breading and it's still pretty good, but it's just not there. Being a vegetarian, I can't just use chicken, etc. so that leaves a dilemma I have finally solved. What about using tofu? Yes, I know you're going to say that I use tofu in everything, and I probably do. But luckily, I love it! And there are so many ways to use and enjoy it. And using the very firm tofu products gives it a great "meaty" texture.

This meal was something I decided to try since I had everything in the fridge, what the heck. Daughter and I scarfed it up last night and made it again for lunch today, so you know it was a hit. We spent the afternoon on a simulated archeological dig, then came home and set to cooking a feast in 10 minutes. What fun, I love homeschooling!

Tofu Parmigiana
It all depends on how much you want to make, but it's just so easy. I use Wild Wood High-protein, super-firm tofu that I found at WholeFoods. It has a great flavor and crisps up great in the pan.

Slice the tofu into 1/4-inch squares and dust with a mixture of sweet rice flour, garlic powder, salt and dried basil. I put just a pinch of each, but use whatever you desire for flavor. After coating both sides, drop gently into a hot pan with olive oil. Fry each side on medium heat until brown on each side. Then just spoon tomato sauce (we used leftover sauce, but any sauce will do) over the top of all the squares. Now top those with slices of fresh mozzarella and a little more basil. (I love fresh mozzarella from Trader Joe's.) Turn the heat off and cover the pan for just a moment so the cheese melts. Viola--all done. Quick and tasty.


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