I wanted to share a quick recipe with you today. It has to do with tofu!! And if you don’t think you like tofu, you won’t be saying that after you try this. My husband, the avid 60-mile-a-week running phenom is a huge meat lover – and couldn’t put his fork down with this vegetarian substitute. This is a great Meatless Monday recipe – I’m linking up with Deborah and Sarah to share!
I really like tofu – not as much as I like tempeh, but it’s still high on my list. I usually always order it when I go out, but in my own kitchen, I’m a little more timid – I can never decide what to do with it! I have so many recipes pinned, but when it comes down to following them, I’m always changing my mind.
I admit, I was a little intimidated when I first tried tofu years ago. Some people tell you, “it tastes like chicken,” or “takes on whatever flavor you combine it with.” While I wouldn’t say it tastes exactly like chicken, it can definitely play the role of chicken in many things and fool ya by the look. It bakes like chicken and breads like chicken – it just doesn’t get as crisp on the inside. But I like tofu for it’s soft and chewy nature – it sets it apart. And I do agree with the later – it’s a blank canvas for the flavors you want to add.
Plus, tofu has some things that chicken doesn’t have – like calcium. I urge you to try to slip it in your diet every now and then and see how you like it. No better time than the present, right?
I was determined to try something a little more out of the box. And I wanted something Italian-y with red sauce. So I figured why not bread the tofu and see how it turned out? The first time it was gooood but a little undercrisped. I modified a few things and got the breading to crisp a little more. You have to make sure your pan is really hot. That’s the first secret.
Because tofu is so soft and chewy, it really does wonders to have a crispy breading outside and a chewy inside.
Pin it for later!
Throw it over quinoa or some brown rice with some veggies, and you’ve got yourself a balanced plate, friends!
- 2 eggs
- ¾ cup almond meal + ¼ cup Italian breadcrumbs (if GF, you can use 1 cup of almond meal but it may not crisp as much)
- 2 tbsp sesame seeds (+1 tbsp for topping)
- ¼ tsp salt
- 1 tsp Italian seasoning
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp oregano (+ more to sprinkle on top)
- ¼ tsp basil
- 1-2 tbsps olive oil
- 1 block of tofu (I used Trader Joe’s Firm), halved
- 1 cup pasta sauce or marinara sauce
- ⅔ cup mozzarella cheese
- Preheat oven to 425.
- Whisk eggs together in small bowl. In a second bowl, mix the almond meal and spices.
- In large skillet, heat olive oil on medium-high heat.
- Cut tofu in half and place each block in the egg mixture and then into the almond meal/spice mixture before placing on the hot skillet (make sure the temperature and oil are hot so it will crisp)
- Cook tofu and flip until brown and crisp on all sides. While tofu is cooking, put ½ cup of pasta sauce in bottoms of bread pan to coat. When tofu is done cooking, add to pan and top with remaining sauce, mozzarella cheese, any additional spices, and sesame seeds and bake.
- Bake for 22-25 minutes. Top with additional basil and cheese, and serve immediately.
How do you like to use tofu?
Have you ever fooled someone into thinking tofu was chicken?