Easy Tofu Parmesan Recipe

Tofu is one of those things that I feel like has a certain stigmatism attached to it.  People hear the word tofu and they immediately have the 'EW' knee jerk reaction.  I am vegetarian and I had the same knee jerk reaction.  I had some really bad tofu , before one day I had some REALLY good tofu.  One of those really good tofu dishes was a Tofu Parmesan Recipe at a restaurant in Columbus, Ohio called MELT.  

 It was so full of flavor and the texture.  The texture was perfect.  Slightly chewy on the inside and ultra crispy on the outside.  I knew immediately this was a recipe I wanted to recreate at home so without further ado...

Let's Get Started!

HERE IS WHAT YOU WILL NEED:

• 1 (16 oz) block of Super Firm Tofu (or the firmest tofu you can get)
• Italian Style Bread Crumbs
• No Chicken Bullion Broth (or vegetable broth)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Italian seasoning
• 1 (24 oz) jar of Pasta Sauce
• Mozzarella Cheese
• Salt and Pepper, to taste

WHAT IS TOFU?:

Well, according to Wikipedia, Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. 

WHAT ARE THE HEALTH BENEFITS OF TOFU?

According to BBC Good Food, tofu is...

• a source of complete protein.
• provides protective plant compounds.
• rich in nutrients.
• may alleviate peri-menopausal symptoms.
• may support heart health.
• may help manage cholesterol.
• may support blood sugar management.
• may support bone health.

WHY TOFU WORKS IN THIS RECIPE:

In essence tofu is big block of flavorless protein sponge.  It has no flavor on it's own, but beautifully takes on the flavor of whatever you season it with.  And prepared properly, has a lovely, meat-like texture.  

WHAT IS THE BEST TOFU TO USE IN THIS RECIPE?:

In my onion, Super Firm Tofu (like the one shown above) is the best choice for this recipe.  The main reason is that it has the least amount of moisture and you don't have to press it.  However, if super firm is not accessible to you, get the firmest tofu you can.   You will just need to press as much water out of it as you can.  

WHAT IS THE BEST WAY TO PREP MY TOFU?:

1. To get the meatiest texture you can, you will want to pop the tofu in the freezer the night before you are going to prepare it and freeze it the morning of.  I don't know the exact science of this, but it totally changes the make-up of the tofu and gives it great texture.  
2. If you are not using Super Firm Tofu, after you freeze it, you will need to press it for around 10 minutes.  You can do this by using a tofu press.  I will link the one I use (HERE), or just wrap it up in some paper towel, place it on a plate, and pile a cookbook or two on top of it.  

LET'S GET TO THE RECIPE: