Recipe of Mexican Tofu Bowl

Tofu Parmigiana

Sometimes you just crave a bowl of loads of different things or you have bits in your fridge to use up so here is the recipe for my mexican black bean and tofu buddha bowl!

Recipe Summary Tofu Parmigiana

Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.

Ingredients | Mexican Tofu Bowl

½ cup seasoned bread crumbs

5 tablespoons grated Parmesan cheese

2 teaspoons dried oregano, divided

salt to taste

ground black pepper to taste

1 (12 ounce) package firm tofu

2 tablespoons olive oil

1 (8 ounce) can tomato sauce

½ teaspoon dried basil

1 clove garlic, minced

4 ounces shredded mozzarella cheese

Directions

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.

Bake at 400 degrees F (205 degrees C) for 20 minutes.

Info | Mexican Tofu Bowl

prep: 25 mins cook: 20 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Tofu Parmigiana

World Cuisine Recipes, European, Italian,

Images of Mexican Tofu Bowl

Mexican Tofu Bowl : This easy, meatless main gets a boost of flavor from mccormick® hearty seasoning, both as a marinade for the tofu and a seasoning for the garlic tahini.