Tofu cutlets parmesan
Chicken parmesan, eggplant parmesan . . . now there's Tofu Parmesan!
1 onion, chopped
2 cups tomato sauce
1 tsp. garlic powder
1 tsp. dried oreganov
2 packages Morinaga Silken Tofu – Extra Firm
1/2 cup egg substitute
3/4 cup Italian seasoned bread crumbs
4 oz. reduced-fat mozzarella cheese, grated
4 oz. Parmesan cheese, grated
Preheat oven to 350 degrees.
Coat a large skillet with nonstick cooking spray, then saute onion until wilted, about 3 minutes. In a saucepan, combine tomato sauce, onion, and seasonings. Simmer for 15 minutes.
Meanwhile, slice each package of tofu lengthwise into 3 pieces. Drain on paper towels for 15 minutes. Then dip each tofu slice into egg substitute, then coat with bread crumbs.
Heat a medium skillet. Fry tofu until delicately brown (3-4 minutes).
Line a baking pan with a little sauce. Layer the cutlets between sauce and grated cheese, leaving some cheese for sprinkling on top. Bake for 20 minutes, or until cheese has melted and tofu is heated through.