Tofu Parmesan

I can never spell Parmesan correctly!!!  I modified this one from Emeril too.  It was a little more involved than I like.  It’s nice if you get the breading crispy.  I’m also wondering if it could be baked instead of pan-fried.  I served this with Quinoa pasta.  It’s a nice white pasta substitute.

Ingredients

1 pound firm tofu cut into 1/2 inch slices
1 tbsp minced garlic
1 tbsp chopped basil
1/2 tsp Italian seasonings
1/2 cup Panko (Japanese bread crumbs)
1 1/2 cups marinara sauce (use your own or recipe follows*)
1/2 Daiya mozzarella
Parma
2 tsp olive oil
Salt to taste ALWAYS!

First, arrange tofu slices in a glass baking dish; marinate with olive oil, garlic, basil, Italian seasoning for 2 hours.

(this is good enough to eat just like this!)

Dredge the tofu slices in the panko, pressing lightly to coat evenly.

Spray a nonstick pan with olive oil spray, saute tofu until lightly brown on both sides.

Layer the tofu with the marinara sauce and Daiya in a baking dish and sprinkle with Parma (or other parmesan substitute).

Bake at 350 for about 30 minutes.

6 servings.  Weight Watcher PointsPlus value:  5

*Basic Marinara a la Emeril minus a ton of oil

Ingredients

2 minced cloves garlic
1 tsp red pepper flakes (Emeril loves this stuff)
1 medium thinly sliced onion
1 tsp Italian seasoning
2 28 oz cans of diced tomatoes
1 28 oz can tomato puree
2 tbsp of chopped fresh basil
2 cups vegetable broth
Salt and pepper to taste


Spray nonstick Dutch oven with olive oil spray.  Add garlic, red pepper flakes, onion; cook till tender.
Add Italian seasoning and cook for 30 seconds.
Stir in diced tomatoes, pureed tomatoes, basil, vegetable broth.
Reduce heat to low and simmer for one hour.

This recipe makes 8 cups, so you will have leftovers from the tofu recipe.

Vegan





Tofu



Roma Tomatoes