Thursday, April 26, 2012

Tofu Parmesan, Zucchini Noodles

Dinner 04/26

Tofu Parmesan

Zucchini Noodles

After tinkering with the recipe, we decided tonight to serve it over raw zucchini noodles which turned out to be an excellent choice, the zucchini paired nicely with the tomato sauce and held up quite well.

Tofu Parmesan
serves 4

2 cups of your favorite homemade tomato sauce

1 cup of Daiya Mozzarella (or your favorite vegan cheese)

1 cup of bread crumbs
1 tsp. olive oil

As we make a lot of our own bread, so there's always the little pieces leftover that get turned into breadcrumbs. We pulsed them in Vita-mix (using the dry container) and left them fairly coarse as you can see in the picture. In a small saute pan over med-low heat add the olive oil and the breadcrumbs, turning often until lightly browned. Keep a close eye on these as they tend to go from light brown to dark quickly when your not looking. ;)

Set aside.

1 block of extra firm tofu portioned into eight cutlets and smoked
1 tbs. tamari
1/4 cup (Einkorn) flour
1 tbs. olive oil

In a shallow bowl add the tamari and the tofu and toss to coat well, let marinate for 10-15 minutes, turning occasionally.

In a small pan add the flour and coat each piece of tofu completely, shaking off any excess.

In a large saute pan over med-high heat add the olive oil and cook the tofu cutlets until browned on both sides -- about 5 minutes per turn.

To assemble, add the tomato sauce to the pan, completely coating the tofu. Turn down the heat to low, sprinkle the vegan cheese on top and place a lid on the pan for 2-3 minutes until it melts. Remove the lid and sprinkle on the breadcrumbs.

To serve, place a cutlet on the zucchini noodles (below) and add fresh cut basil.

2 medium zucchini, spiral cut

The zucchini noodles were cut using "Cook Help" -- they were peeled, cut in half (to fit in the spiralizer) and turned using the medium blade which makes the noodles about the same thickness as spaghetti.

blog comments powered by Disqus