Tofu Parmigiana
If you cut the tofu thinly enough, you cant even tell you are eating tofu! It tasted very similar to Eggplant Parmigiana, but I like this version much better, since tofu doesnt seem to soak up oil like eggplant does.
If you cut the tofu thinly enough, you cant even tell you are eating tofu! It tasted very similar to Eggplant Parmigiana, but I like this version much better, since tofu doesnt seem to soak up oil like eggplant does.
- Carbohydrate 32.6268092890864 g
- Cholesterol 26.9786947781882 mg
- Fat 37.6033828803272 g
- Fiber 3.83168744124505 g
- Protein 15.480955551432 g
- Saturated Fat 8.70613389726286 g
- Serving Size 1 1 Recipe (177g)
- Sodium 1132.1739228879 mg
- Sugar 28.7951218478414 g
- Trans Fat 2.03522482284301 g
- Calories 528 calories
Step-by-step
- In a small bowl, combine bread crumbs, 2 Tbsp Parmesan and 1 tsp oregano.
- Cut drained tofu into 1/4" slices, coat with bread crumbs mix.
- In a skillet, heat oil. Cook tofu slices until crisp on both sides.
- Combine sauce, oregano, basil, and garlic in a small bowl. Cover the bottom of a pan with the sauce. Arrange the tofu in the pan. Spoon sauce over the tofu slices. Repeat.
- Top with Mozzarella and remaining Parmesan. Bake at 400F for about 20 minutes.
Slicing extra-firm tofu to a uniform thickness of one-quarter inch dictates the structural integrity of the final dish, as thicker slabs retain excess internal moisture that prevents the breadcrumb coating from achieving optimal crispness during pan-frying. Extra-firm blocks contain less water than soft varieties, but pressing the block for fifteen minutes under a weighted cutting board remains essential for driving out surface liquid that otherwise creates steam and detaches the seasoned breadcrumb crust. When starch molecules in the wheat-based crumbs hydrate in hot oil, they undergo gelatinization and rapidly brown through the Maillard reaction, forming a protective barrier that absorbs tomato acidity without dissolving into mush.
Layering the fried slices inside a baking dish requires an initial base layer of unheated spaghetti sauce spiced with minced garlic, dried basil, and oregano to prevent the bottom crust from burning while the interior proteins heat through. Baking at four hundred degrees Fahrenheit melts the shredded mozzarella by inducing protein cross-linking in the dairy fats, resulting in a stretchy curd that traps volatile aromatics released from the herbs. Pairing this protein-dense dish with an acidic green salad dressed in a sharp vinaigrette cuts through the high fat content of the cheese and oil.
