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Aubergine & tomato salad
* 1 large aubergine cut into chunks
* 2 tbsp olive oil
* 250g punnet cherry tomatoes
* Red Pepper
*...
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Jen's Veggie Tofu Parmigiana
- 4 pieces of bread
- 4 tbsp olive oil
- 2 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 6 Tbsp grated Parmesan Cheese
- 3 Tsp dried Oregano
- salt and pepper (a pinch each)
- 2 16 oz packages of firm tofu
- Marinara:
- 28 oz. of crushed tomatoes
- 2-3 Tbsp tomato paste (if you like a thicker sauce)
- 2 cloves of garlic
- 2 tsp sweet dried basil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp marjoram
- 1 8 oz. package of mushrooms
- 1 yellow onion
- 1 green pepper
- 4 oz. shredded Mozzarella
- 1 12 oz. box of pasta of your choice. I like rigatoni for this one.
- Mix olive oil, Italian seasoning and garlic powder together, brush onto the fronts and backs of 4 pieces of bread. put bread in 300 degree oven for 10 minutes, flip it over, bake another 20. Use blender or food processor to pulse bread into crumbs. If you want a shortcut, use 3/4 cup of seasoned bread crumbs. Put the crumbs into a pie tin or plate with higher edges. Add to the crumbs about 3 Tbsp of grated Parmesan, oregano and salt and pepper, combine. If you are adding just as much eggplant, double this recipe and cook it as you are the tofu.
- Drain tofu, then slice it into 1/4″ slabs. Heat olive oil in large skillet over medium heat. Coat the tofu with the bread crumb mixture on both sides, and fry until golden brown, flip and cook other sides. As they are done, put them on a plate while you cook the rest of them. Reserve any remaining bread crumbs for later. Another (probably healthier) option is to bake them at 375 on a sprayed cookie sheet and flip after the bottoms are golden.
- Make the Marinara. Dice onion and green pepper and slice mushrooms. Saute onion and green pepper in olive oil until soft, about 3 minutes, over medium heat. Add mushrooms, spices and garlic, cook another 2 minutes. Last, add the crushed tomatoes and tomato paste if desired. Cover and cook about 8 minutes, until bubbling. If you’re in a hurry, skip making your own and use your favorite large jar of sauce.
- Preheat oven to 400 degrees. Coat bottom of 9 x 13″ baking dish with a thin layer of marinara. Place tofu slabs in an even layer over sauce. Add more sauce, then some mozzarella. Repeat with another layer of tofu, sauce and mozzarella, then sprinkle any remaining breadcrumbs over top. Sprinkle with Parmesan, bake for 25-30 minutes.
- Meanwhile, cook pasta as package directs. Drain pasta, put a serving on a plate, cut the Tofu Parmigiana into 8 serving sizes and place a serving over the pasta. Add a spoonful of remaining marinara, sprinkle with Parmesan and serve.
- I use extra vegetables as my garden allows in my marinara (zucchini, shredded carrot, eggplant, etc. Don’t be afraid to experiment, because you never know what goes great together until you try it).
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