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Tofu Parmigiana

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Tofu Parmigiana

with parsley pasta, tomato sauce and mushrooms

Informations supplémentaires
35 min. | 731 kcal | easy | Family, Vegetarian | Printable version
1. Setup Preheat the oven to 425°F. Finely chop the parsley and onion. Slice the mushrooms into quarters. Cut the tofu into small rectangles.
2. Cook the tofu Put the panko, half the spices and a drizzle of oil in a bowl with salt and pepper. In another bowl put the sour cream with 2-3 tbsp. of water. Coat the tofu slices with a bit of sour cream then dip in the panko. Place on a baking sheet lined with baking paper. Bake the tofu for 16-18 minutes in the oven until browned.
3. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain. Mix with the parsley, some parmesan and a generous drizzle of oil. Add salt and pepper to taste. Keep warm.
4. Make the sauce Heat a drizzle of oil and 1-2 tbsp. of butter in a skillet over medium high heat. Cook the onion 2-3 minutes. Add the canned tomatoes, 1/4 2P | 1/3 3P cup of water, a pinch of sugar, the remaining spices, salt and pepper. Simmer 5-6 minutes over medium heat.
5. Cook the mushrooms Heat a drizzle of oil in another small pan on medium-high. Cook the mushrooms 4-5 minutes until browned. Add salt and pepper.
6. Plate your dish Serve the pasta with the tofu, tomato sauce, mushrooms and grana padano. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
300gTofu
180gLinguine
40gPanko Breadcrumbs
86mlSour Cream
398mlDiced Tomatoes
100gWhite Medium Mushroom
30gGrana Padano Cheese
0.5unitFresh Italian Parsley
8gItalian Spices
0.5unitYellow Onion(s)
What you need pan, pots, strainer, bowls, tongs
731 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 104g
35%
fat 19g
29%
cholesterol 27mg
9%
fiber 5g
20%
protein 38g
saturated 7g
35%
sodium 694mg
29%
sugar 10g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg