HEB Tofu Parmigiana

HEB Tofu Parmigiana

HEB Tofu Parmigiana

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khou.com

Posted on August 19, 2009 at 5:01 PM

Updated Thursday, Oct 22 at 6:18 PM

HEB

Tofu Parmigiana

 

 

NUTRITION PROFILE: Low Calorie | Low Carb | Low Cholesterol | High Calcium | Healthy Weight

Instead of having a greasy, battered coating, the tofu "steaks" in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic.

Makes 4 servings

1/4 cup plain dry breadcrumbs 1 teaspoon Italian seasoning 1 14-ounce package firm or extra-firm water-packed tofu, rinsed 1/4 teaspoon garlic powder4 tablespoons Canyon Foods Pine Nut Basil Pesto  (Now on sale at HEB !!) 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 1 small onion, chopped 8 ounces white mushrooms, thinly sliced 1/4 cup grated Parmesan cheese 3/4 cup prepared marinara sauce, preferably low-sodium 1/2 cup shredded part-skim mozzarella cheese

1. Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture. 2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl. 3. Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Top each portion with 1 Tbl Basil Pesto and serve.

 

 

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