So, last night we had fresh mozzarella from Joe Leone’s and fresh tomatoes from our garden which were plants from Whole Foods. It’s the second year in a row we were really impressed by the produce from those plants. And Joe’s mozz is by far the best around here. Bell approves too (so spoiled) and loves when she can taste test. Surprisingly, we didn’t eat the whole thing. I wanted to incorporate it in tonight’s dinner while it was still fresh. We wanted tonight’s dinner somewhat healthier after the weekend.
We had tofu in the fridge so I figured I’d try to use that. Breaded tofu and I’d do it two ways to use up what we had on hand. One parm and one topped with a tossed tomato and fresh mozzarella bruschetta.
The problem with tofu is it is pretty plain and wet. The first step is to drain it. I then slice it how I plan to use it, and press the water out next, because I figure it will be easier than one big sponge. Don’t cut time on pressing the water out…it has to be done. So prep your other things while you have a clean dish towel sopping up all the water.
I used flour with salt and pepper in one dish, egg with milk in the next, and then a combination of breadcrumbs, cornmeal, flax and chia mix, grated cheese, parsley, some minced roasted garlic, garlic salt, and pepper. I opted for garlic salt as as I mentioned, tofu is plain and you want to almost over season whatever you are doing to it.
I prepped a sheet pan with parchment and rubbed a little olive on it with the oven preheated to 350. Then I dipped each piece of tofu in the flour, egg, and breadcrumb mixture and placed on the pan. I sprayed olive oil on the top side of each piece. Once all were coated they went in the oven for about 15 minutes and then I flipped them over and cooked for about another 15 minutes or so. The result was a crispy piece of tofu ready and waiting to be topped!
Enjoy with your own toppings that you have on hand!