By: La vie dans monassiette
In collaboration with Unisoya
What You Need (1 serving)
1 slice (½ inch thick) lengthwise Unisoya seaweed tofu 454 g*
¼ cup homemade breadcrumbs
¼ cup grated Parmigiano Reggiano
Salt and pepper from the mill
1 egg, beaten
Drizzle vegetable oil
½ cup bolognese sauce or homemade tomato sauce
Sprig of fresh thyme
*Change seaweed tofu for spinach and jalapeno tofu for a spicier recipe.
Heat the sauce in a pot.
Combine breadcrumbs and Parmesan.
Lightly salt and pepper the slice of tofu. Dip it in the beaten egg, then coat with the mixture of breadcrumbs and parmesan.
Cook the tofu in a non-stick skillet over medium-low heat with the oil until the piece is grilled. Set aside.
Serve over pasta with arugula, add sauce, thyme, sprinkle a pinch of fresh parmesan and pour a drizzle of olive oil.