Super firm tofu (we love Wildwood Organic), sliced into four pieces, approximately 3" by 6" by 1/3 inch thick each
1 C. flour, placed in a shallow bowl
2 eggs plus 6 Tbl. milk, beaten, placed in a shallow bowl
1 C. Panko bread crumbs, placed in a shallow bowl
1/3 C. extra virgin olive oil
4 Tbl unsalted butter
Salt and pepper
2 C. fresh or slow roasted marinara sauce
2 C. shredded mozzerella cheese
1 C. shredded parmesan cheese
Season the tofu on both sides with salt, pepper and garlic powder. Dredge in the flour, then egg-milk mixture, then Panko breading. Sautée in the butter and olive oil mixture over medium heat until golden on both sides (approx. 5 minutes per side). Remove to a baking sheet. Top with marinara sauce, then shredded mozzarella, then the parmesan. Bake in a 475° oven until cheese is melted and golden (approx. 10-12 minutes, but watch closely to prevent burning). Enjoy!
1 C. flour, placed in a shallow bowl
2 eggs plus 6 Tbl. milk, beaten, placed in a shallow bowl
1 C. Panko bread crumbs, placed in a shallow bowl
1/3 C. extra virgin olive oil
4 Tbl unsalted butter
Salt and pepper
2 C. fresh or slow roasted marinara sauce
2 C. shredded mozzerella cheese
1 C. shredded parmesan cheese
Season the tofu on both sides with salt, pepper and garlic powder. Dredge in the flour, then egg-milk mixture, then Panko breading. Sautée in the butter and olive oil mixture over medium heat until golden on both sides (approx. 5 minutes per side). Remove to a baking sheet. Top with marinara sauce, then shredded mozzarella, then the parmesan. Bake in a 475° oven until cheese is melted and golden (approx. 10-12 minutes, but watch closely to prevent burning). Enjoy!
