Cooking with Brad - Tofu Parmasan

December 29, 2009

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Ingredients

For tomato sauce

  1. 1 tablespoon olive oil
  2. pinch asafoetida or hing
  3. ½ cup chopped sautéed green bell pepper
  4. 400 grams can chopped tomatoes or puree
  5. 8 -10 chopped button sautéed mushrooms
  6. 1 tablespoon chopped fresh basil
  7. 1 tablespoon sweetener agave or sugar
  8. 1 teaspoon salt or to taste
  9. 2 tablespoon parmesan cheese

For tofu parmesan

  1. 8 oz block fresh soft tofu cut in half inch slices
  2. breadcrumbs (ready bought) or made from stale bread
  3. 2 tablespoon parmesan cheese
  4. pinch of salt
  5. olive oil
  6. 1/2 cup mixed cheddar or mixed Italian cheeses

Directions

    For tomato sauce

    1. Heat a heavy bottom saucepan add olive oil, asafoetida, green bell pepper, tomatoes and salt
    2. Boil and reduce sauce until thick. Keep stirring every 10 mins
    3. Add basil, parmesan cheese and agave
    4. Lastly mix the sautéed mushrooms

    For tofu parmesan

    1. Preheat oven temperature to 400 degrees Fahrenheit or 190 centigrade
    2. In a shallow bowl add breadcrumbs, salt and parmesan cheese
    3. Mix well
    4. In another shallow dish, pour olive oil
    5. Dip each slice of soft tofu in olive oil and in the bread crumb mix, covering all sides
    6. Layer them in a shallow baking tray
    7. Bake for 30 minutes or until golden brown
    8. Top with cheese and grill or bake until cheese melts
    9. Spoon the prepared tomato sauce over each tofu slice and serve hot