Tonight’s dinner was tofu parm with fire roasted tomatoes with whole wheat penne. Mmmm! The recipe is from Quick Vegetarian Main Dishes from Pampered Chef.
Very easy. You take a block of extra firm tofu and pat it dry. Slice it into 8 equal pieces (I went the long way, but go whatever way works for you). Dredge it in an egg and then 1/2 cup of breadcrumbs and 2 or 3 tbs of parmesan. The recipe calls for Italian seasoning as well, but I just used Italian breadcrumbs.
Take a small onion (I used two tiny farm onions) and chop, and some garlic and combine with a can of diced fire roasted tomatoes. Heat. I heated it on very low heat the whole time I was cooking, because I did all my chopping first.
Heat some oil in a pan, and when it’s nice and hot (medium heat) add the tofu strips. Flip them after a few minutes (I had some brown spots and some light spots, so the next batch I waited a bit longer and they were all brown) – and you do this in two batches depending on your pan size. So after you flip them, put a little mozzarella cheese on top and after a few more minutes, transfer to plate to do the next batch. Once everything is cooked (PS, cook the pasta meanwhile), put some of the tomato concoction on a plate, place the tofu strips on top, and add the pasta to the side.
I’m pretty sure the amount of pasta pictured is, like, 10 times more than the amount you’re supposed to have. But, I made too much for the three of us (my friend Christie came over for dinner), so we all carbo-loaded.
Pasta on the back burner, tofu to the left, tomato on the right. The spoon is stuck in the middle.
We all liked it. We had no leftovers, so I’m psyched.
PS – I used an egg from the farm! I can’t tell if that improved the recipe, since I’ve never had it before…but it did.