Tofu Parmesan Florentine

I knew I wasn't going to use an entire block of tofu on the Peanut Tofu recipe, so I figured I'd want another great tofu recipe to try with the remainder before it went bad. I looked no further than Mary Ellen's blog. Mary Ellen has some great tofu recipes because she really experiments with it when her husband is out of town (since he doesn't like it). I know that I make some of my favorite experimental recipes when my husband is out of town, as it really gets the juices flowing to know that if you fail, you can always eat cereal or ramen for dinner and not disappoint the husband! Anyway, Mary Ellen's Tofu Parmesan recipe looked fantastic. I made a couple of changes (I added some Parmigiano cheese and removed the dreaded mushrooms), but I loved this recipe. The husband declared it a "definitely make again" which is really saying something for a new tofu recipe. The key was that since Mary Ellen didn't list specific amounts on the spices for the breading, I went a little heavy on the cayenne (which I used instead of pepper flakes). Wow, the flavor of that spice, combined with all the other intense flavors, made me forget that I was eating "boring" tofu. The tofu turns an amazing golden color with the light pan fry because the square shape has more consistent contact with the pan than most other proteins would. After I pressed the tofu dry, I cooked the spinach first and used it as a bed for the tofu, sauce & cheese, which I then placed in the oven just until the cheese melted. This is not exactly healthy fare, but it is a healthier way of enjoying the flavors of chicken parmesan that I love so much without the deep fried chicken.

Tofu Parmesan Florentine (adapted slightly and halved from Mary Ellen's Cooking Creations)

1/2 block extra firm tofu
1/4 c bread crumbs and 1/4 cup parmigiano reggiano mixed with the following spices:
Spices: salt, pepper, garlic powder, oregano, onion powder, cayenne
1 egg, beaten
1/2 c marinara
1 bag baby spinach
1/2 c shredded cheese; I used mozzarella

1 tsp olive oil

Preheat oven to 375. Slice tofu into 1/2 inch slices. Press between two cutting boards with paper towels to remove most of the liquid. Heat olive oil over medium heat in non-stick pan. Saute spinach until just starting to wilt. Place in 11x7 baking pan, set aside. Dip tofu in egg, then in bread crumbs and add to hot pan. Cook until golden brown, about 2 minutes per side. Place on top of spinach in baking pan. Top each slice with marinara sauce and cheese. Bake uncovered for 20 minutes or until cheese is melted & bubbly. Serve over hot whole wheat pasta. Serves two.

Peanut Tofu

I have a lot of friends who celebrate Lent, and although I am not technically Catholic, I did go to a Catholic elementary school, and my mom was raised Catholic. I have given something up for Lent for the last several years, but I have yet to give up meat on Fridays. I realized at the end of Lent this year that it might be because my vegetarian repotoire is lacking a bit. I decided to try a couple new vegetarian recipes so that I can attempt meatless Fridays sometime soon. I started with Peanut Tofu because I realized while eating Peanut Chicken recently that the flavorful sauce would be great for tofu, which doesn't have much flavor on it's own. This was the best tofu recipe I have had, and I would highly recommend this for someone interested in experimenting with tofu, but is afraid of bland or weird textured food. I followed my standard tofu practices for this recipe - sliced into 1/2 inch to 3/4 inch slices, then press between cutting boards with lots of paper towels to dry. Then, sautee in a completely dry non-stick pan until very light golden and dry. Allow to cool before dicing into squares.

Peanut Tofu

1/2 package extra firm tofu, dried and diced into 1/2 inch to 3/4 inch cubes

1 medium red bell pepper, diced into 3/4 inch pieces

4 Tbs Low Sodium Soy Sauce

1 clove garlic, minced

1 tsp grated ginger

1/2 cup Picante Sauce (I use Pace Medium, and I double the sauce)

2 Tbs creamy peanut butter (I use reduced fat)

2 tsp canola oil

1/2 tsp sesame oil

Marinade tofu in soy, garlic & ginger 20-30 minutes. Heat oils in stir fry pan over medium high heat. Add bell pepper and stir fry until fragrant, about 1 minute. Remove, reserving as much oil as possible. Add tofu and stir fry until most of the marinating liquid has cooked off and become carmelized. Remove. In separate bowl (important!), combine picante and peanut butter and stir until mostly combined. Cold sauce will have a stringy consistency, sauce will blend as it cooks. Add sauce to hot stir fry pan. Cook & stir until thick and bubbly. Return peppers and tofu to the sauce. Stir well and cook until heated through. Serve over hot rice. Makes 3 servings when sauce is doubled.

Oh My God I Made Tofu!

Yes, ladies and gentlemen, I have conquered my fears. Tofu has always been the scariest food out there for me. Even as a foodie, the first time I have ever tried tofu was only a few weeks ago at a Thai restaurant, and even then, I wasn't so sure about it (I only had a bite). So talk about risk when today, after 9 days of houseguests, looking for something simple for just the hubby and me, I decided to run to the store and grab something for dinner and decided I would try to cook tofu in honor of the Catholic part of my "mutt" religious upbringing. Folks, this is the 1st time I have ever eaten an entire meal of tofu, and this was really good. I had some tips from some nest posts I had seen, plus I did as much internet research as I could to get the best texture (I fear weird textures). The results are below and even my husband, who does not fear tofu and so has tried many dishes enjoyed this dish. Aside from the process of getting the tofu really dry, the recipe itself is simple and quick.
Teriyaki Tofu (My recipe, which is more technique than recipe)

1/2 of a 12 oz tub of Extra Firm Tofu, sliced very thin (1/4 inch) and then into diagonal triangles

4 Tbs Teriyaki Sauce (we used a Spicy & Sweet style)

1/2 bag frozen mixed veggies (we used California Style, pick your favorite mix)

1 1/4 cups hot cooked rice

Place tofu triangles between 2 cutting boards layered with towels (lots of paper towels or a couple dish cloths). If you are using lighter cutting boards, add a couple of cans to the top of the boards to weigh everything down into a good press (but not too heavy). Allow to press for about 20 minutes. Heat a nonstick pan over medium high heat (no oil or cooking spray). Add tofu and cook until as dry as possible (press down periodically with a spatula to remove as much water as possible). Tofu will be golden (not browned) when done. Allow to cool and then add to a bag with Teriyaki Sauce to marinate for about 30 minutes. Steam veggies until cooked but still firm. Stir fry tofu triangles over medium high heat (no oil) until sauce begins to carmelize on the tofu, about 5-7 minutes. Add remaining marinade (or more from the bottle if desired) and bring to a boil. Add steamed veggies and mix well. Serve over hot rice. Makes 2 servings.

Nutrition Info for Rice & Tofu mixture: Calories: 335.8, Fat: 7.7g (1.2 Sat, 4.2 Poly, 1.6 Mono), Carbs: 49.2g, Fiber: 3.3g