Give me a chance to begin by saying that simply regarding anything parmesan fills my heart with joy. The cheddar, the sauce, the prepared, liquefied goodness, I cherish everything. So why tofu? Devin and I eat a ton of tofu, more than some other protein.
Keep your hands and fingers from getting chaotic and gummed up by utilizing one hand for the bread pieces and one hand for the egg wash. Sounds straightforward, however you'd be astonished that it is so natural to overlook that once you get moving.
This part can be dubious. Ensure your oil is hot before searing your tofu (and ensure your container is hot before including the oil).
- *20 ounces tofu, extra firm, cut into 8 separate 1/2 inch rectangles, pressed with paper towels
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 cup bread crumbs
- 1/4 cup milk
- 1/4 cup oil (for pan frying)
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400 degrees.
- Whisk together milk and egg in a small bowl to make an egg wash.
- Combine bread crumbs, salt and pepper in a small bowl.
- Coat one piece of tofu in the egg wash. Then coat with bread crumbs. Repeat until each piece is coated with bread crumbs.
- In a large skillet, heat oil on medium heat. Once oil is hot, add coated tofu, cooking until brown and crisp. Flip to other side and cook the same way.
- While tofu is pan frying, add half the sauce to the bottom of a 9x9 inch baking pan.
- Once tofu is done cooking, add to sauced pan. Coat each tofu piece with remaining sauce. Top with mozzarella.
- Bake for 25 minutes. Serve immediately.
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