It’s official. We have a vegetarian in the house. Which means I need to make sure there’s enough protein in-take from foods other than meat. The doctor recommended tofu as it’s quite high in protein. I never quite liked tofu and I surely didn’t grow up with it. So it never found its place on our dinner table. I searched hard to find a recipe that would convince me it’d taste good. And I found it! At all recipes. Try it. It tastes as good as it looks. You wouldn’t know it’s tofu.
- 1 (12 ounce) package firm tofu
- 1/2 cup bread crumbs
- 2+ 3 tablespoons grated Parmesan
- 1 + 1 teaspoons oregano
- salt and pepper
- 2 tablespoons olive oil
- 1 (8 oz) can tomato sauce
- 1/2 teaspoon dried basil
- 1 clove garlic, minced
- 4 ounces shredded mozzarella cheese
How to make: Slice the tofu into thick slices (see photo). Use paper towel to pat them dry. Combine the bread crumbs, 2 tablespoons Parmesan, 1 teaspoon oregano, salt, and black pepper. Coat both sides of each tofu slice with the bread crumbs mix. Heat the oil in a big pan (skillet), medium heat. Cook tofu slices until brown and crisp on one side. Drizzle a bit more olive and cook them on the other side. Now, mix the tomato sauce with the basil, garlic, and the other teaspoon oregano.
Spread a layer of the tomato sauce in an 8 inch square pyrex. Add a layer of tofu slices. Top with the remaining sauce. Spread the shredded mozzarella and 3 teaspoons of Parmesan. Cooke at 400F/200C for 20 minutes. Ready!