Tofu Parmigiana
20min
4 pers.
30min
Extra firm tofu
Appetizers and appetizers
Comforting Recipes
Ingredients
Breaded tofu:
45 ml (3 tbsp.) canola oil
350 g (1 block) extra-firm Soykei tofu
60 ml (1/4 cup) cornstarch
1 egg, beaten
125 ml (1/2 cup) panko breadcrumbs
15 ml (1 tbsp.) Italian seasoning
10 ml (2 tsp.) onion powder
10 ml (2 tsp.) garlic powder
5 ml (1 tsp.) smoked paprika
1.25 ml (1/4 tsp.) garlic salt
Pepper to taste
175 ml (3/4 cup) marinara sauce
125 ml (1/2 cup) grated cheese (e.g. mozzarella, parmesan, cheddar)
Garnish: fresh basil (optional)
Quick marinara sauce:
1 can crushed tomatoes 28 oz. (796ml)
1 tsp dried basil
1/2 tsp dried thyme
1 tsp dried parsley
1 tsp dried oregano
1 tsp onion powder
3-6 cloves garlic, finely chopped
salt and pepper to taste
Preparation
Preparing the tofu:
- Preheat oven to 180°C (350°F).
- Cover a baking tray in aluminum foil (do not use parchment paper), and spread the oil evenly over the foil. Set aside.
- Cut the block of tofu in half, then cut each half into quarters to make eight slices. Pat the slices dry with a clean dry cloth. Set aside.
- Put the cornflour in a bowl. Put the egg in a 2nd bowl. In a 3rd bowl, mix the breadcrumbs, spices, garlic, salt and pepper.
- Coat the tofu with cornflour, and shake off any excess. Then dip the tofu in the egg, and finish with the breadcrumb mixture.
- Place the slices on the baking tray. Cook for 18 minutes. Turn the slices over and cook for an additional 12 minutes.
- Pour the sauce over the tofu and top with cheese. Grill for 1 to 2 minutes. Garnish with basil and serve. Can be served hot or cold.
Preparing the marinara sauce:
- Add all ingredients to a saucepan. Stir to combine.
- Heat sauce over medium heat on stovetop until boiling (watch out for splatters).
- Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Serve with your tofu parmigiana and/or pasta.
In collaboration with Julie DesGroseilliers, nutritionist
