• 14oz of firm tofu (cut and slice as above instructions)
  • 1 cup of breadcrumbs
  • 1/2 cup of grated parm
  • handful of chopped herbs (i used basil, thyme and oregano)
  • 1 egg seasoned with salt and pepper

i hope this monday finds you all well after this terrible storm. it’s been crazy here. we got tons of rain and then the winds came. i am sure a lot of you still don’t have power but if you have a gas stove top you can still cook.

we cooked a lot this weekend. a lot doesn’t even explain the amount of food we ate. it felt like every 10 minutes i was in the kitchen putting something together. let’s just say, i might need to start exercising, or better yet, stop eating.

this is one of the snacks we enjoyed while being cooped up. i hope you like tofu, it’s a great recipe to celebrate meatless monday.

here is the story with tofu, not many people love it. there is always someone who says you shouldn’t eat to much of it then there are the people who tell you it can’t do any harm. thank goodness because my kids love tofu.

i don’t have many tofu recipes. i find it’s great to add to soup or grill, but i can never seem to get the whole frying thing down. the other day i was reading this article about cooking tofu. usually when i cook or even fry it i just cut it up and throw it in the pan. who knew i was going at it all wrong.
i finally found a technique that works. the tofu was super crispy on the outside, soft on the inside and not watery or mushy (that’s the worst part about of tofu, to me that is).
so what did i do? i got one of those tubs of tofu at the store, firm, you know because the soft, well, it’s just mush. if i was using it to make a spread or putting it into a baked good, soft would work just fine. for frying or grilling, you need firm. i sliced it up in 3 pieces, then in half so i had 6 pieces. all stacked up, i cut again, this way the pieces resembled a triangle (see picture above). i separated all of the tofu and laid it out on a plate covered in paper towel and then covered it with another paper towel. stick it in the fridge for about an hour. all the liquid drains out of it you have a perfect piece of tofu.
crispy herbed tofu

cut your tofu as explained above, let it drain, and when you are ready to cook, do the following:

you need two bowls for this recipe.
  • bowl 1: mix eggs, salt and pepper.
  • bowl 2: breadcrumbs, parm, herbs.
  1. take your tofu and dunk in the egg, then breadcrumbs.
  2. fry in some olive oil, drain and continue cooking until all your tofu is ready.
  3. serve with some tomato sauce and enjoy.
this makes a great app or even dinner. try topping it with the sauce and cover in mozzarella, bake and serve as tofu parm.

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