Tofu Parmigiana

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 lbs firm tofu (read *note)
• 2 eggs, beaten
• 3/4-1 cup unbleached flour
• 6 tablespoons olive oil
• 2/3 grated parmesan cheese (i add a little bit of asiago, too)
• 2 small yellow onions, thinly sliced
• 2 cups seasoned spaghetti sauce or 2 cups seasoned pasta sauce, your choice
• 1 cup water
• cracked black pepper, to taste
• fresh basil, for garnish (fresh only!)

Recipe

• 1 *note: use frozen tofu, defrost, slice, then squeeze out the excess water.
• 2 preheat oven to 350 degrees.
• 3 drain the tofu well and cut into 12 slices.
• 4 heat up the olive oil in a large non-stick skillet on medium-high heat.
• 5 dip each tofu slice in the beaten egg then dredge in flour.
• 6 fry the tofu slices in two batches using 2-3 tablespoons olive oil for each batch.
• 7 in a small bowl, work the remaining flour in with the cheese and 2 tablespoons olive oil to make a crumbly topping. (sometimes i will throw in a 1/2 teaspoon of greek oregano to the mixture.).
• 8 place the fried tofu cutlets in a large, shallow casserole baking dish and top with the sliced onions.
• 9 mix the spaghetti sauce together with the water and pour evenly over the tofu. sprinkle on topping, cover with foil, and bake approximately 1/2 hour until bubbly.
• 10 uncover, use a fork and poke holes through the top of the tofu cutlets. bake uncovered another 15 minutes longer.
• 11 remove from oven and let cool for 5 minutes.
• 12 season with cracked black pepper and garnish with fresh basil.