Sunday, February 19, 2012

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Sweet Home Alabama.

Cue Lynyrd Skynyrd! My day consisted of finishing my application video for my dietetic internship to the Alabama State Department of Education. From setting up, memorizing, filming, and editing, I can see all of what goes into making a video that's just 3 minutes long! Not that I've spent the last few hours sitting in front of this computer screen or anything, but felt what's another half an hour! And thus this blog child.

After making Oh She Glows' Crispy Breaded Tofu Strips, which took me back to my chicken nugget days, I've been inspired to try new tofu recipes. I adapted this recipe for my own version of parmesan crusted tofu! Yum! Add some angel hair, marinara, and a slab of mozzarella and you'd think you were having a chicken parm dinner. Not having marinara OR mozzarella, I opted for a bed of kale and a herb salad. A nice dinner regardless.

Parmesan Crusted Tofu
serves 3

1 package firm tofu, drained and pressed
1/4 cup milk
1/4 breadcrumbs
3 T grated parmesan cheese
1 1/2 tsp italian seasoning

First you want to start by pressing your tofu. I once never bothered to actually do this step in recipes, but after ACTUALLY doing it, I noticed why. The texture, and ability to pick up flavors is much better when you press it. Just drain your package of tofu, remove and wrap in a kitchen towel. Place a heavy book on top, and let it press for at least 20 minutes. I found another great use for my nutrition books!

While your tofu gets a good pressin', you can set up the dredging station. Pour the milk in a shallow dish. Combing the breadcrumbs, italian seasoning, and parmesan cheese in another shallow dish. If you have whole wheat breadcrumbs even better! Or if you have seasoned breadcrumbs you can omit the italian seasoning.

These colors remind me of Easter! With the weather we've been having, it feels like Easter is right around the corner anyway.
Next, preheat your oven to 400 degrees, and spray a baking sheet with non-stick spray.Once your tofu is pressed, slice it lengthwise into 6-8 pieces. I opted for 6, since my tofu wasn't as firm since I bought a new brand. Won't do that again! Then let the dredging begin! Dip each slice into the milk, then fully cover in the breadcrumb mixture. Transfer to your baking sheet.

I'm surprised at how much better these pictures came out compared to my usual. My camera has a mind of it's own, and decides when it wants to take good pictures. Other than that I usually get blurry out of focus crap. I guess I'll just look on the bright side at the way these pictures came out.

Now, bake these breaded slices o' heaven for about 20-30 minutes, until they are golden brown and crispy. F.Y.I your kitchen will smell delicious in the process.

These are good substitutes for chicken if you're trying to limit your meat intake. Serve just like you would chicken. I personally think slathered in a bath of marinara with some crusty bread sounds about right.

Any other ideas?


  1. Emily- if i only liked tofu! I love your blog

  2. It takes some getting used to. I absolutely hated it when I first tried it. I encourage you to give it a try. Especially the crispy tofu strips.


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