Monday, November 7, 2011

Recipe for the Vegetarians: Amazing Tofu Parmigiana

The method of making doufu dates back to Liu An (179-122 B.C.), the Prince of Huainan. It is made of soya beans, either the black or the yellow variety. – Ancient Chinese work on medicinal herbs

Doesn't this look good?
This is a repeat for my blog, but it was kind of buried in a post that had a meat recipe again. This is so good that it really deserves a post of its own – that and I made it recently for dinner. 

This is an amazing recipe. If you love tofu, try this. If you hate tofu, try this. You won’t regret it.

The original recipe was posted on by "Reggie's Mom". Wow. Try this recipe to believe it. It actually tastes very much like Chicken Parmesan. I made some alterations and they’re reflected below. I left the garlic in the marinade pan and added used the marinade to fry the tofu for more flavour. I reduced the nutritional yeast and flour to avoid the waste I found in the original amount.

This was fantastic and I am not a vegetarian. Thank you to Reggie's Mom for sharing such a wonderful recipe. Direct link to the recipe is here.

You could bring this right to the table it looks that good.

Tofu Parmigiana
Prep: 10 min (plus marinating time)  |  Cook 30 min  |  Serves 4
350 g extra firm tofu (1 block)
3 tbsp soy sauce
3 tbsp olive oil
4 cloves garlic, minced
1 egg, lightly beaten
1/3 cup flour
1/3 cup nutritional yeast flakes
1 cup mozzarella cheese, grated
lots of parmesan cheese for the table
24 ounces of your favourite spaghetti sauce
spaghetti for four

Cut tofu in half and then half again to have four equal flat squares. Each square will serve one person.

Mix the soy sauce, olive oil and garlic together and place the drained tofu slices to marinate for a few hours, turning at least once.

In a shallow dish combine the flour and nutritional yeast. In another lightly whisk the egg. Dip each tofu piece in the egg and then coat in the flour/yeast. 

Place the marinade and garlic in an ovenproof frying pan. Fry the tofu slices on both sides until crispy and golden.

Sprinkle 1/3 of the mozzarella over the top of the tofu in the pan. Pour the sauce over the tofu and then top with the remaining mozzarella.

Bake at 425 degrees for 20 minutes. Serve hot on top of the pasta with crusty buttered bread on the side.


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