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 tbs. olive oil, divided
1 small onion, chopped
8 oz. white mushrooms, thinly sliced
1/4 c. grated parmesan cheese
3/4 c. prepared tomato sauce
1/2 c. shredded mozzarella
2 tbs. chopped fresh basil
Instructions
Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of tofu with garlic powder and salt, then dredge in the bread crumb mixture.
Heat 2 tsp. oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until onions begin to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, about 4 minutes more. Transfer to bowl.
Add the remaining 1 tbs. 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 tomato sauce over the mushrooms and sprinkle mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with fresh basil and serve.
Serving
Suggestions
Homemade Tomato Sauce II works well in this recipe (See recipe in Sauces)
Originally Submitted
1/17/2010
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