Tofu Parmesan

Serves 4

Pan IconWHY THIS RECIPE WORKS: This dish puts a creative, vegetarian spin on Chicken Parmesan. Draining the tofu first ensures the coating won’t turn soggy. For the coating, plenty of Parmesan and ground black pepper give it a flavor boost, and panko guarantees it’s extra-crisp. It only takes a few minutes in the skillet for the coating to crisp and the tofu to warm through. While the tofu drains we make our sauce, then after cooking the coated tofu we top each piece with sauce and cheese and run it quickly under the broiler. Serve with Broccoli with Balsamic Vinaigrette.

2

(14-ounce) blocks extra-firm tofu, each cut crosswise into 8 planks

1

tablespoon plus ½ cup vegetable oil

4

garlic cloves, minced

1

(14.5-ounce) can diced tomatoes

¼

cup shredded fresh basil

Salt and pepper

2

large eggs

1

cup panko bread crumbs

2

ounces Parmesan cheese, grated (1 cup)

4

ounces mozzarella cheese, shredded (1 cup)

1. Adjust oven rack 5 inches from broiler element and heat broiler. Set wire rack in rimmed baking sheet; set aside. Lay tofu slices in single layer on top of several layers of paper towels, cover with several more layers, and top with rimmed baking sheet. Set heavy skillet or Dutch oven on baking sheet and let tofu drain for 10 minutes.

2. Meanwhile, heat 1 tablespoon oil in medium saucepan over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 7 minutes. Mash mixture with potato masher until only small chunks of tomato remain. Stir in basil and season with salt and pepper to taste. Cover to keep warm; set aside.

3. Beat eggs in shallow dish. Combine panko, Parmesan, and ½ teaspoon pepper in second shallow dish. Season tofu with salt. Working with 1 piece of tofu at a time, dip into egg, then coat with panko mixture, pressing gently to adhere.

4. Heat ¼ cup oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering. Add half of tofu to skillet and cook until golden brown, 2 to 3 minutes per side. Transfer to prepared wire rack. Wipe out skillet and repeat with remaining ¼ cup oil and remaining tofu. Top each tofu slice with 1 tablespoon tomato sauce and 1 tablespoon mozzarella, then transfer to oven and broil until cheese is melted and spotty brown, about 2 minutes. Serve.