Tofu Parmigiana Recipe MissHannahBanana Recipe

Name: Tofu Parmigiana Recipe MissHannahBanana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup seasoned whole wheat bread crumbs; 5 tablespoons low fat Parmesan cheese; 2 teaspoons dried basil, divided; sea salt to taste; ground black pepper to taste; 1 (12 ounce) package extra firm tofu; 3 egg whites; 2 tablespoons extra virgin olive oil; 1 (8 ounce) can tomato sauce (or your own homemade sauce!); 1/2 teaspoon dried oregano; 2 cloves garlic, minced; 5 ounces shredded low fat mozzarella cheese

Servings: persons

1/2 cup seasoned whole wheat bread crumbs
5 tablespoons low fat Parmesan cheese
2 teaspoons dried basil, divided
sea salt to taste
ground black pepper to taste
1 (12 ounce) package extra firm tofu
3 egg whites
2 tablespoons extra virgin olive oil
1 (8 ounce) can tomato sauce (or your own homemade sauce!)
1/2 teaspoon dried oregano
2 cloves garlic, minced
5 ounces shredded low fat mozzarella cheese

1
Combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon basil, salt, and black pepper in a bowl.
2
Slice tofu into 1/4 inch thick slices.
3
One at a time, press tofu slices into egg whites, then crumb mixture, turning to coat all sides.
4
Heat oil in a medium skillet over medium heat.
5
Cook tofu slices until crisp on one side.
6
Drizzle with a bit more olive oil, turn, and brown on the other side.
7
Place slices on paper towel to absorb excess oil.
8
Combine tomato sauce, oregano, garlic, and remaining basil.
9
Place a little sauce in the bottom of an 8 inch square baking pan and arrange tofu slices in the pan.
10
Spoon remaining sauce over tofu.
11
Top with shredded mozzarella and remaining Parmesan.
12
Bake at 400 degrees F (205 degrees C) for 20 minutes.
13
I love this with a spinach salad tossed in a simple balsamic dressing with a few toasted pinenuts, sliced mushrooms and diced artichoke hearts

363

kcal

Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup seasoned whole wheat bread crumbs, 5 tablespoons low fat Parmesan cheese, 2 teaspoons dried basil, divided, sea salt to taste, and more.

Yes, Tofu Parmigiana Recipe MissHannahBanana falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Parmigiana Recipe MissHannahBanana

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