Prep 20 mins
Cook 15 mins
These medallions are easy to make and are great veggie or vegan substitutes in traditional Parmesan or Marsala recipes. They also make a great sandwich patty, smothered in BBQ, sweet and sour or Buffalo sauce. I love them because they're so versatile! Play with the seasonings, if you like....try cajun seasoning or lemon pepper to go with your own recipes!
- 1 (16 ounce) package firm tofu, pressed
- 2 tablespoons olive oil, divided
- 1⁄2 cup whole wheat flour
- 1 pinch salt
- fresh ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon italian seasoning (check for sugar content, if vegan)
- Drain tofu and place it on an inverted dinner plate in the sink, top with another plate and some heavy books. Allow to press for 15 minutes or so.
- Meanwhile, add flour, salt, garlic and seasoning to a shallow bowl and mix. Set aside.
- When tofu is pressed, slice it into 8 even pieces and dredge, one slice at a time, in the flour mixture.
- Heat 1 tbs of olive oil in a shallow pan and add half the tofu slices. Fry until crisp, turning once they have browned on one side.
- Remove first batch to a paper towel-lined plate and repeat frying method for the second batch, using the additional tbs of olive oil if necessary.
- Smother the medallions in marinara sauce and (soy) parmesan cheese and serve over pasta. Or scrape up the left over pan drippings, saute some mushrooms, add remaining flour mixture and whisk in some dry marsala wine for a simple marsala sauce.
I tried this recipe and just had to comment b/c it was awesome!!! I can't ever get my boyfriend to even try tofu but not only did he try it but he also loved it! the tofu was a little crispy and alot like chicken. the tofu was a good base for the spagetti sauce and really took on the flavor really well ... it says right in the directions that you have to put some kinda sauce on top. I think this is a good recipe for a meat substitution for people who are trying to become veg or be more healthy! thanks for the recipe we will be making it again!
I found the tofu to be very bland in this recipe. It requires a rich sauce to put some flavour in to the dish.