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My Virtual Cookbook: Tofu Parmigiana

This week’s recipe is not only delicious and nutricious..it’s vegeterian friendly! Although I regularly eat meat (as you can see on my previous posts) I do appreciate a meatless meal now and again. I know some of you may be a little freaked out by cooking tofu (such as my entire family) but I promise this dish is quite tasty. Here’s what you’ll need:

1 pack extra firm tofu

1/2 jar of pasta sauce (I use the 4 cheese flavored one)

1 cup of shredded mozzarella

1/2 cup of shredded parmesan

4-5 white mushrooms sliced

1/2 onion chopped

2 tbsp olive oil

1/2ish cup of italian bread crumbs

salt to taste


Slice the tofu into 4 patties and bread with the italian bread crumbs. Heat 1/2 of the olive oil in a large sauce pan over medium heat and add the breaded tofu. Cook approximately 2-3 minutes on each side. In a separate small sauce pan saute the onions and mushrooms with the other 1/2 of the olive oil until fragrant and soft. Add a layer of mozzarella and a layer of tomato sauce to the tofu, cover the pan and turn the heat on low until cheese begins to melt. Add a scoop of the mushroom/onion mixture to the tofu, sprinkle with parmesan and serve!


Fun Tip: Soak the tofu in chicken broth overnight or several hours before cooking this dish. It give the tofu more of a chicken-y taste. Yum!

Buon appetite!

*Tofu is accompanied by a fresh salad and whole wheat pasta in a white wine butter sauce in the picture.



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