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whole wheat bread crumbs Parmesan cheese basil salt ground black pepper egg whites extra-virgin olive oil tomato sauce oregano garlic Mozzarella cheese
Viewed: 34 - Published at: 8 years agoIngredients
- 1/2 cup seasoned whole wheat bread crumbs
- 5 tablespoons low fat Parmesan cheese
- 2 teaspoons dried basil, divided
- sea salt to taste
- ground black pepper to taste
- 1 (12 ounce) package extra firm tofu
- 3 egg whites
- 2 tablespoons extra virgin olive oil
- 1 (8 ounce) can tomato sauce (or your own homemade sauce!)
- 1/2 teaspoon dried oregano
- 2 cloves garlic, minced
- 5 ounces shredded low fat mozzarella cheese
Method
- Combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon basil, salt, and black pepper in a bowl.
- Slice tofu into 1/4 inch thick slices.
- One at a time, press tofu slices into egg whites, then crumb mixture, turning to coat all sides.
- Heat oil in a medium skillet over medium heat.
- Cook tofu slices until crisp on one side.
- Drizzle with a bit more olive oil, turn, and brown on the other side.
- Place slices on paper towel to absorb excess oil.
- Combine tomato sauce, oregano, garlic, and remaining basil.
- Place a little sauce in the bottom of an 8 inch square baking pan and arrange tofu slices in the pan.
- Spoon remaining sauce over tofu.
- Top with shredded mozzarella and remaining Parmesan.
- Bake at 400 degrees F (205 degrees C) for 20 minutes.
- I love this with a spinach salad tossed in a simple balsamic dressing with a few toasted pinenuts, sliced mushrooms and diced artichoke hearts
