Still need to get you guys the recipe for the vegetarian bean cassoulet, pancakes, and uhh banana creme pie? I haven't made that last one yet. Also this week--stuffed butternut squash!
Tofu Parmesan
1 package extra-firm tofu (you may not use the whole package)
1 egg, beaten
bread crumbs
pasta sauce (any variety)
mozzerella cheese
Pasta
1. Cut tofu how you please (it comes in kind of a square-rectangle--I like to cut it so that I still have wide, but thinner, pieces, but you can cut it into long rectangular chunks too. DRAIN tofu you are using on paper towels (takes about an hour, changing out the paper towels every so often). Store what you are not using in a container with water.
2. Preheat oven to 425 degrees. Prepare a baking dish by spreading a little pasta sauce over the bottom (keeps stuff from sticking).
3. Heat nonstick spray in a skillet over medium heat.
4. Dip the tofu in egg, then in the breadcrumbs. Put in the skillet and cook on both sides until crisp.
5. Place in the baking dish. Cover with sauce and cheese to your liking. Bake 15-20mins.
6. Serve over pasta.
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