Get Fit With Larysa Blog

Tofu, not just for vegetarians anymore

Posted on July 16, 2010 by admin

If you’re like me, you tend to shy away from the whole tofu thing. No flavor. Boring food. Sounds exciting, doesn’t it? Well here’s a little something to help bring us nay-sayers around. Tofu parmesan subs! If cheese can’t spice up tofu, I don’t know what can… So go out and enjoy some tofu. And remember that it all started here.

Eat On!
Chef Poppy

Tofu Parmesan Subs

Ingredients
1       14-ounce can crushed tomatoes
1       clove garlic, smashed
8       fresh basil leaves, torn
Kosher salt and freshly ground pepper
1/2 cup breadcrumbs
1/3      cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1       large egg
1       12-ounce package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1       loaf whole-wheat Italian bread, cut into 4 pieces and split in half
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)
Directions
Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.

Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.

Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.