The first night we had tofu parmesan sandwiches. I found this recipe from Hannaford Fresh Magazine (which I adore). It's rare that you find tofu recipes in the magazine but when you do, they are good! These were messy but oh so delicious and satisfying. And best of all, healthy!
The next night I made myself tofu parmesan with penne and fresh tomatoes drizzled with some olive oil. This worked out so well. I just baked the tofu to get it crisp again and then added the sauce and mozzarella towards the end. Perfect.
1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon Italian seasoning
1 large egg
1 package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)
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.