Vegan Parmigiana with Tofu RecipeHere's an easy Vegan Recipe for Tofu Parmigiana with fire roasted tomatoes from Angie's Recipes. Enjoy!
|Vegan Tofu Parmigiana.|
How to Make Vegan Tofu Parmigiana at Home
|Tofu after sliced, excess moisture removed.|
Here is what I made for dinner over the weekend at the request of my 9 yr. old daughter. I truly believe, as she flipped through the cookbook and saw this, she thought it was cheese. lol.
Either way, this turned out to be a HUGE hit with the entire family even with my meat loving husband who already had a local pizza place on speed dial as a Plan B back up if he didn't like it. :D
Tofu Parmigiana with Fire Roasted Tomatoes RecipesI doubled this recipe as the original just made 4 servings.
1 pkg of extra firm tofu (14oz), drained
3/4 tsp salt divided
1/2 tsp ground black pepper, divided
1 small onion
1 can (14.5 oz) Fire Roasted Tomatoes ( I used chipotle style tomatoes instead)
2 garlic cloves, pressed
2 Tbsp parmesan cheese
1/2 C. Panko bread crumbs (I used italian style bread crumbs because that is what I had on hand)
1tsp Italian seasoning
2 Tbsp olive oil, divided
1/4 C. mozzarella cheese
1/4 C lightly packed fresh basil leaves (I omitted this because the family doesn't care for it)
Extract Moisture from Tofu: Pat tofu dry with paper towels, removing as moisture as possible. Slice tofu horizontally into eight (1/2 inch thick) slices. Season tofu with 1/2 tsp of the salt and 1/4 tsp of the pepper.
Heat Sauce and Coat Tofu: Finely chop onion. Combine onion, tomatoes, pressed garlic, remaining salt and pepper in Small Micro-Cooker. Microwave for 6 min or til heated through. Combine parmesan cheese, bread crumbs and seasoning on a plate, lightly beat egg and put that on a plate, dip each slice of tofu into egg mixture and then into breadcrumbs, coating generously.
Cook Tofu and serve: Add 1 tbsp of olive oil to 12 in skillet; heat over medium heat 1-3 min or until shimmering. Add 4 slices of tofu to pan and cook 1-2 min or until golden brown. Turn tofu over; top with half of the mozzarella cheese and cook for 1-2 min or until golden brown; remove from pan; repeat with remaining oil, tofu and mozzarella cheese. Thinly slice basil. Serve tofu on top of the sauce and basil sprinkled on tofu.
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