Tofu Parmigiana

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.

Servings: 2 yield(s)
Ingredients
  • 0.33 cup seasoned Breadcrumbs
  • 3 tbsp Parmesan Cheese - grated (≈ 25g)
  • 1 tsp dried Oregano (as 2 x ½ tsp)
  • 300 g firm tofu - drained
  • 0.25 cup plain Flour
  • 1 Egg - beaten
  • 1 tbsp Olive Oil
  • 120 ml Tomato passata (OR Tomato puree)
  • 0.25 tsp dried Basil
  • 1 clove Garlic - minced
  • 60 g Mozzaella cheese - shredded
Instructions
  1. Heat oven to 200°C (180°C fan-forced).
  2. 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.
  3. 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.
  4. 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.
  5. Combine the tomato sauce, basil, garlic, and second ½ teaspoon of oregano.
  6. Place a thin layer of sauce in a 20 cm square baking pan.
  7. Arrange the tofu slices in the pan and spoon over the remaining sauce – ensuring that some of the crumbed edges remain exposed.
  8. Top with the shredded mozzarella and the remaining 2 tablespoons of Parmesan.
  9. Bake for 20 minutes until the cheeses have melted and the edges are crisp.