Monday, July 14, 2008

Vegan Tofu Parmesan

Through baked tofu, my chains are broken. The curd shall free me.

The variations on baked tofu are endless: marinades, spice rubs, or breading. Just do what you will to the tofu, arrange on a baking sheet or glass pan, and cook for 20 minutes at 400 degrees F. I haven't found a variation of this basic recipe that doesn't work yet, so it would seem the sky's the limit!

This variation of baked tofu is the one I make the most often. The pine nuts give it an Italian edge, but replacing the pine nuts with an equal measure of breadcrumbs would be a less expensive, and less time consuming variation.

This recipe, I might note, is omnivore approved (by my brother and sister).


1/3 C sherry

2/3 C olive oil

juice from 1/2 a lemon

1 T minced onion

1 T minced garlic

1 T dried basil


1/2 C raw pine nuts

1/2 C bread crumbs

1 T dried basil

1 t garlic powder

Press extra firm tofu, and cut into 8 slices. Combine marinade ingredients in shallow dish, and marinade tofu for 1 hour, flipping half way through.

Meanwhile, toast pine nuts in just a little bit of olive oil until they just begin to darken. Grind nuts in a coffee grinder or food processor until nuts reach the consistency of parmesan cheese. Combine breading ingredients with a fork, breaking up clumps. Pack breading onto both sides of each tofu slice, and place on a cookie sheet. Cook for 20 min at 400 degrees F. Taddaaa!

We had ours on top of pasta and tomato sauce with Zucchini and spinach.


Mihl said...

I love vegan tofu and the endless possibilities that come with it, too. This looks very tasty.

Bianca said...

Pine nuts are the bestest! Too bad they're so pricey. But every time I suck it up and buy them, I don't regret it (just bought some for the VCon moussaka Monday night actually). I'll have to give this a try too. Sounds delicious!

ChocolateCoveredVegan said...

Oh my goodness, that looks so delicious! I really need to stop being lazy and make this!