Wednesday, February 5, 2014

TOFU PARMESAN ENJOY DAN:

                              TOFU PARMESAN by CHEF DAN:
Serves 4

INGREDIENTS:
1 (14 Oz) package firm tofu, cut crosswise into eight planks
2 tablespoons olive oil, divided
1/4-cup plain dry breadcrumbs or Panko
2 teaspoon Herbs de Provence
2 teaspoon dried oregano
1 onion, chopped
4 garlic cloves, minced
6 baby portabella mushrooms, thinly sliced
1-cup marinara sauce
1/4-cup Parmesan cheese
1/2-cup part-skim mozzarella cheese
1/4-cup fresh basil, shredded
Kosher salt and freshly ground black pepper

DIRECTIONS:
1.   Wrap tofu in paper towels and set in colander.
2.   Place a heavy object on top and squeeze out the water, about 20 minutes.
3.   Heat 1 tablespoon olive oil in a skillet over medium-high heat, and when sizzling.
4.   Add onion and sauté for 5 minutes add garlic and cook 30 seconds.
5.   Add mushrooms and cook for about 4 more minutes.
6.   Transfer to a bowl
7.   Add remaining oil to a skillet over medium-heat, when sizzling.
8.   Add tofu and cook until browned on one side, about 3 minutes.
9.   Turnover and sprinkle with Parmesan cheese, and herbs.
10.                Pour marinara sauce over the mushrooms and throw mozzarella cheese on top.
11.                Cover and cook for 5-7 minutes.
12.                Add fresh basil and serve.

ENJOY DAN:              (BON-APPETITE!!)


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