Name: Crispy tofu parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu, sliced into 3 thick planks; 1 large egg white; 1/3 cup panko breadcrumbs; 2 tsp grated parmesan cheese; 1/3 cup marinara sauce; 1 1/2 tbsp shredded part-skim mozzarella; 1 oz dry spaghetti; 8 olive oil cooking sprays; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 6 1/3 cups water; 1 tbsp fresh basil, torn

Instructions

Prep 15 min · Cook 25 min

Lay the tofu planks between clean towels or paper towels and place a heavy pan or cans on top. Press for 15 minutes to remove excess moisture. Meanwhile, preheat the oven to 400°F and bring the water to a boil in a large pot.
Pat the pressed tofu dry. Season with black pepper, garlic powder, and a pinch of the salt. Whisk the egg white in a shallow bowl. In another bowl, mix the panko and parmesan. Dip each plank into the egg white, then press into the panko mixture to coat both sides.
Mist an oven-safe skillet with cooking spray over medium-high heat. Sear the tofu for 3 minutes, spray the tops, flip, and sear for 3 minutes more until golden. Spoon half the marinara over the planks and top with mozzarella. Transfer the skillet to the oven and bake for 10 minutes until the cheese is melted. Done when the cheese is melted and crust is set.
While the tofu bakes, add the remaining salt to the boiling water, then add the spaghetti. Cook for 9 to 10 minutes until tender. Warm the remaining marinara in a small pot or microwave. Drain the pasta and toss with the warmed sauce.
Place the spaghetti on the plate and top with the tofu parmesan planks. Garnish with the fresh basil.

Nutrition

Ingredients

Instructions

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