Simple Tofu Parmesan:
- 1/2 recipe fresh red sauce (see previous post)(about 2 cups)
- 3 cubes good quality organic, extra firm tofu, drained and pressed of excess water and sliced in 1/2 inch thick slices
- 1 cup brown rice flour
- 3/4 cup freshly shredded Parmesan cheese
- 12 oz freshly shredded mozzarella (fresh or part skim)
- 4-5 TBSP olive oil for frying
- 2 TBSP butter for frying
- 6-8 fresh basil leaves, torn for garnish (optional)
- 1/8 tsp each sea salt, freshly ground pepper
- To press tofu, place drained cubes in 2 layers of paper towels and press down to release extra water and firm up tofu before slicing.
- Place rice flour, salt and pepper on a plate and lightly dredge each slice of tofu in the flour so there is a thin coating of on each side of tofu slices.
- Heat 3 TBSP olive oil and 1 TBSP butter in a large sauce or saute pan under medium heat and fry tofu slices in batches until golden on both sides, about 4-5 minutes on each side. You will need to add a bit more oil and butter with each batch to keep tofu crisp. (Try to keep an eye on the heat so as not to burn the butter). Place fried slices on a clean plate lined with a paper towel.
- Preheat oven to 375 degrees.
- In a 13" x 9" lasagna pan, place a layer of red sauce on the bottom (about 1 cup) and place a layer of half the fried tofu slices on sauce. Spread a thin layer of red sauce over tofu. Sprinkle slices with half the mozzarella and half the Parmesan cheeses. Then place another layer of remaining tofu slices over the cheese layer, repeat with remaining red sauce, then mozzarella and Parmesan layers. Top with torn basil leaves if desired.
- Place a sheet of tin foil over the dish (loosely so as not to stick to the cheese) and bake in preheated oven for 25 minutes. Remove foil and bake for 12-15 minutes more until cheese is bubbly and slightly browned around edges. Let sit for 5-7 minutes before serving.
Serves about 6-8