Super Simple Tofu Parmesan
I apologize for the abysmal photo. I had no intention to post this dish. I had once again arbitrarily categorized it as “too simple for a food blog.” We’ve talked about this before. I think we came to the conclusion that “too simple” is a silly concept. Yet once again, it took a good number of questions on both Facebook and Instagram for me to realize you were curious.
There are a lot of fake meat products out there that try to replicate chicken parmesan, but you don’t need them! The key to tofu parmesan (and tofu anything, really) is in the texture. This is no exception. Follow these super simple steps for a nice firm tofu that can totally hold its own mixed with the pasta and the sauce. You’ll get a great breaded taste and texture with little added fat. Quick, simple, healthy and cheap… what more can you ask for?
Ingredients:
- 7.5 oz firm tofu, pressed
- 1/4 cup parmesan, plus more to garnish
- 1/4 cup bread crumbs of choice
- 1 T oregano
- Oil or cooking spray
- 2 Cups of your favorite marinara sauce, heated
- 2 Cups cooked broccoli
- Pasta of Choice, cooked according to box. I use whole wheat penne, about 1 Cup cooked for me, 2 Cups cooked for the husband.
Instructions:
- Thinly slice and press your tofu to remove excess moisture.
- In a medium-sized bowl, combined parmesan, bread crumbs and oregano.
- In a medium skillet coated in cooking oil, pan fry for a few minutes so it begins to firm up. One piece at a time, remove from pan, either spray lightly with cooking spray or brush with a very small amount of olive oil. Very carefully dip in bread crumb mixture and turn until well-coated. Return to pan and cook for a few minutes on each side, until golden brown and crispy.
- Combine pasta, marinara and broccoli in two bowls. Top each with half of the tofu and additional parmesan as desired.
