Last night's dinner featured a new (well, new to me) spin on tofu. I always seem to prepare tofu Asian-style and I've gotten kind of bored with it lately. I did a quick recipe search and came across a listing for Tofu Parmigiana.
I made my own sauce with tomato, spinach, mushrooms, 2 garlic cloves, onion powder, basil and oregano. While that simmered, I got started on the tofu:
Fried in olive oil (I used less than what the recipe called for).
Added to the baking dish with sauce...
Topped with grated parmesan and mozzarella...
And baked to bubbly perfection.
Doug ate his serving over pasta. I skipped the pasta for my serving, but still used a picture of Doug's plate because it looked 10x more appealing.
This was a really tasty, satisfying meal! We both noticed that the bread crumb coating kinda disappeared off of the tofu after being baked, but the flavors and textures still held up quite well. And really, it's hard to screw up tomato-y, cheesy goodness. Looking forward to my leftovers for lunch!