Tofu Parm

Name: Tofu Parm
Ingredients: 1 package of extra firm tofu; 2 cups bread crumbs of your choice (I used 4c brand); 2 eggs; 1 ball of mozzarella; Handful basil; olive oil; 1 can crushed tomatoes; 3 cloves garlic minced; 1 onion cut in half; dried oregano; salt & pepper; grated Parmigiana Reggiano

12 ingredients

1 steps

Ingredients

1 package of extra firm tofu
2 cups bread crumbs of your choice (I used 4c brand)
2 eggs
1 ball of mozzarella
Handful basil
olive oil
1 can crushed tomatoes
3 cloves garlic minced
1 onion cut in half
dried oregano
salt & pepper
grated Parmigiana Reggiano

Directions

1

["In a saucepan heat 2 tablespoons of olive oil. While it's heating up throw in your garlic and the two halves of your onion. When the garlic and onion are fragrant season with a pinch of salt, a sprinkle of dried oregano and a good grind of pepper. Pour in your can of crushed tomatoes. Stir and let the sauce come to a boil. When the sauce is dancing around in the pot turn off the heat, add some basil leaves, and let it sit on the stove.", "After you've created your sauce bring the oven to 400 degrees.\r\n Cut up your ball of mozzarella into about 1 inch rounds lengthwise and let sit at room temperature because it will be easier to melt in the oven.", "Take your tofu out of the package and drain well. Take a good sharp knife and cut the tofu from the top down to make four equal sized \"cutlets\"". On a cutting board lined with a good amount of paper towel place each individual tofu \""cutlet\"" on it's own space so that all the water can be absorbed out of the tofu. You don't want the oil to spit at you nor do you want soggy tofu parm! Let it sit about 10 minutes and feel free to take more paper towels and press gently on the top of each to release more moisture