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Lilly’s Table

 
 
Rainbow Chard Pesto Pasta
© Lillys-Table.com Photo of Parmesan Tofu
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Parmesan Tofu

from Parmesan Tofu with Rainbow Chard Pesto Pasta, the Week of March 22, 2015.
View the previous recipe for this meal.

A crusty golden coating of Parmesan makes tofu crave worthy. Deep in my heart I wanted the cheese to overpower so much that you would barely taste the tofu. Alas, this is not the recipe that turns tofu into cheese. However, I like to think it gets pretty darn close!

Ingredients

  • 6 ounces tofu, extra-firm
  • ½ teaspoon salt
  • 1 pinch black pepper
  • 1 egg, beaten
  • ½ cup grated parmesan cheese

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400.

Drain the tofu and place on a clean dish towel. Wrap up like a present and press on the tofu to squeeze out the excess liquid. You can also place a plate with a weight such as a can of tomatoes, on it to get out the excess liquid.

Cut the tofu into 1/2 inch slabs. Pat dry if they are still pretty moist. Sprinkle each side with a pinch of salt and pepper. Place the egg in a shallow dish and lightly beat. Place the grated parmesan on a plate. Dip the tofu in the egg. Shake off the excess and press into the grated parmesan, coating each side evenly.

Lay on a baking sheet lined with parchment paper. Bake for 5-8 minutes until the underside is golden. Flip over and continue to bake for about 5 minutes until the other side is golden. Serve while still hot and crisp.