Category: Main Course
Cuisine: Italian
Yields:
2 Servings
Tofu Parmigiana
Inspired by the Italian masterpiece and a staple of your local pub – a great combination of flavour and crunch. I’ve teamed it with roast potatoes.
Ingredients
Adjust Servings
Instructions
- Heat oven to 200°C (180°C fan-forced).
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Combine the bread crumbs, 1 tablespoon of the Parmesan cheese, ½ teaspoon of the oregano and salt and black pepper, to taste, in a small bowl. Spread the mixture on a plate.
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Slice the tofu into 10mm thick slices, pat dry and dredge, one at a time, in the flour. Dip each piece in the egg and turn to coat, then press the slices into the crumb mixture, coating all sides.
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Heat the oil in a fry pan over a medium heat. Cook tofu slices until crisp on one side. Add a bit more olive oil, turn, and brown on the other side.
- Combine the tomato sauce, basil, garlic, and second ½ teaspoon of oregano.
- Place a thin layer of sauce in a 20 cm square baking pan.
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Arrange the tofu slices in the pan and spoon over the remaining sauce – ensuring that some of the crumbed edges remain exposed.
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Top with the shredded mozzarella and the remaining 2 tablespoons of Parmesan.
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Bake for 20 minutes until the cheeses have melted and the edges are crisp.
