Recipe by COOKGIRl
Another long lost recipe found! Yippee! From a local company. Easy to make!
Top Review by CHEF.OF.THE.EAST
This was a hit with my 3 year old son and my husband! My daughter and I enjoyed it, but it wasn't our favorite...I think it's a texture thing with us. I halved the recipe and forgot the pepper and basil, but it was great! Thanks a lot!
- 2 lbs firm tofu (read *NOTE)
- 2 eggs, beaten
- 3⁄4-1 cup unbleached flour
- 6 tablespoons olive oil
- 2⁄3 grated parmesan cheese (I add a little bit of asiago, too)
- 2 small yellow onions, thinly sliced
- 2 cups seasoned spaghetti sauce or 2 cups seasoned pasta sauce, your choice
- 1 cup water
- cracked black pepper, to taste
- fresh basil, for garnish (FRESH only!)
Directions See How It's Made
- *NOTE: Use frozen tofu, defrost, slice, then squeeze out the excess water.
- Preheat oven to 350 degrees.
- Drain the tofu well and cut into 12 slices.
- Heat up the olive oil in a large non-stick skillet on medium-high heat.
- Dip each tofu slice in the beaten egg then dredge in flour.
- Fry the tofu slices in two batches using 2-3 tablespoons olive oil for each batch.
- In a small bowl, work the remaining flour in with the cheese and 2 tablespoons olive oil to make a crumbly topping. (Sometimes I will throw in a 1/2 teaspoon of Greek oregano to the mixture.).
- Place the fried tofu cutlets in a large, shallow casserole baking dish and top with the sliced onions.
- Mix the spaghetti sauce together with the water and pour evenly over the tofu. Sprinkle on topping, cover with foil, and bake approximately 1/2 hour until bubbly.
- Uncover, use a fork and poke holes through the top of the tofu cutlets. Bake uncovered another 15 minutes longer.
- Remove from oven and let cool for 5 minutes.
- Season with cracked black pepper and garnish with fresh basil.