Tofu and Portobello Mushroom Parmigiana recipe
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Ingredients
- 1 cup seasoned bread crumbs ½ cup grated Parmesan cheese, divided 4 teaspoons dried oregano, divided salt and ground black pepper to taste 1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices 4 portobello mushrooms, stems removed ¼ cup olive oil, divided 1 (8 ounce) can tomato sauce 2 cloves garlic, minced ½ teaspoon dried basil 6 ounces shredded mozzarella cheese
Nutrition Info
- 558.7 caloriescarbohydrate: 36 gcholesterol: 36.3 mgfat: 32.7 gfiber: 6.6 gprotein: 35.7 gsaturatedFat: 9.5 gservingSize: -sodium: 1295.5 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Tofu and Portobello Mushroom Parmigiana
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
Place tofu in a bowl of cold water. Place mushrooms in a separate bowl of cold water. Remove 1 mushroom from water, press mushroom into bread crumb mixture and turn to coat all sides. Transfer breaded mushroom to a plate. Repeat with remaining mushrooms and tofu slices.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes. Drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish. Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom. Spoon remaining sauce over mushrooms and tofu, top with mozzarella cheese and remaining Parmesan cheese.
Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.