Tofu parmigiana

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.


The instructions:

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.