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breaded tofu parma


1/8 wheel of finely grated mozzarella Sheese
1/16 wheel of finely grated strong cheddar Sheese
2 cups of your favourite herbed tomato sauce
350g firm (or extra firm) tofu
1 cup of soy milk
1/3 cup ground flax seeds
1/3 cup wheat germ (or oat bran etc.)
1/3 cup whole wheat (or other whole grain) flour
1 tbs. granulated garlic
1 tbs. onion powder
1 ts. Hungarian paprika
1/4 ts. sea salt
1/8 ts. ground black pepper
1/8 ts. cayenne pepper
3 tbs. grape seed or other high temperature cooking oil

Preheat oven to 420F. Brush a baking sheet with oil. In a large resealable container add grains and spices - mix. Slice tofu approx. 0.7cm thick. Pour soy milk in a shallow bowl, dip tofu slices and then toss into breading container in batches of 4-6. Seal container and shake it up until evenly coated. Place tofu on baking sheet and repeat until all tofu is coated. Bake at 420F for about 20min, flipping after the first 10min.

Heat tomato sauce to a simmer. Place tofu slices overlapping on a plate, top with grated Sheeses, and then with simmering sauce. Serves 4 as a main course with herbed roast potatoes or pasta (plain with sauce or e olio) and a soup or salad appetizer.

Hint: Cut tofu into fingers and follow this breading recipe for delicous snacking or a fun meal that kids of all ages will love. Dip in ketchup, plum/bbq sauce, or (sky)ranch dip and serve with baked potato wedges and veggie sticks!