Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Finely chop
Garlic (1 clove)
and set aside. Slice the
Cherry Tomatoes (140 g)
in half, and set aside. Slice the
Extra Firm Tofu (1 pckg)
lengthwise into four equal sized quarter inch thick slices.
Step 3
In a large bowl, add the
Balsamic Vinegar (30 mL)
,
Olive Oil (30 mL)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
. Mix until well combined, and set aside.
Step 4
In a large bowl, combine
Breadcrumbs (10 g)
, one tablespoon of
Parmesan Cheese (20 g)
,
Dried Oregano (as needed)
,
Dried Basil (as needed)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
.
Step 5
One at a time, press tofu slices into bread crumb mixture and turn to coat all sides.
Step 6
Heat a medium saute pan over medium heat. Add
Olive Oil (15 mL)
and when hot, carefully add the tofu slices. Sear on each side for two minutes until golden brown.
Step 7
In a small bowl, mix together half of the
Tomato Sauce (115 g)
, garlic, and the remaining
Dried Oregano (as needed)
. Place a thin layer of tomato sauce in a baking dish.
Step 8
Arrange tofu slices in the pan and spoon remaining sauce over tofu. Top with half of the
Mozzarella Cheese (30 g)
and one and a half tablespoons of parmesan cheese. Bake in the oven for 20 minutes until golden brown and heated through.
Step 9
In the same large bowl as the vinaigrette, add the
Arugula (55 g)
,
Pine Nuts (20 g)
, red cherry tomatoes, and remaining
Parmesan Cheese (20 g)
. Mix until well combined.
Step 10
Evenly distribute the tofu Parmigiana in the center of two plates. Place arugula salad in two separate bowls on the side.
