Tofu Parmigiana

Ingredients

• 2 lbs firm tofu (read *NOTE)
• 2 eggs, beaten
• 3/4-1 cup unbleached flour
• 6 tablespoons olive oil
• 2/3 grated parmesan cheese (I add a little bit of asiago, too)
• 2 small yellow onions, thinly sliced
• 2 cups seasoned spaghetti sauce or seasoned pasta sauce, your choice
• 1 cup water
• cracked black pepper, to taste
• fresh basil, for garnish (FRESH only!)

Directions

1. 1

   *NOTE: You can also use frozen tofu, defrost, slice, then squeeze out the excess water. This technique has never worked for me unfortunately. ~fyi~.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Drain the tofu well and cut into 12 slices.

4. 4

   Heat up the olive oil in a large non-stick skillet on medium-high heat.

5. 5

   Dip each tofu slice in the beaten egg then dredge in flour.

6. 6

   Fry the tofu slices in two batches using 2-3 tablespoons olive oil for each batch.

7. 7

   In a small bowl, work the remaining flour in with the cheese and 2 tablespoons olive oil to make a crumbly topping. (Sometimes I will throw in a 1/2 teaspoon of Greek oregano to the mixture.).

8. 8

   Place the fried tofu cutlets in a large, shallow casserole baking dish and top with the sliced onions.

9. 9

   Mix the spaghetti sauce together with the water and pour evenly over the tofu. Sprinkle on topping, cover with foil, and bake approximately 1/2 hour until bubbly.

10. 10

    Uncover, use a fork and poke holes through the top of the tofu cutlets. Bake uncovered another 15 minutes longer.

11. 11

    Remove from oven and let cool for 5 minutes.

12. 12

    Season with cracked black pepper and garnish with fresh basil.