Tofu Parmigiana With Fire-Roasted Tomatoes

Ingredients

1 pkg (14oz) extra-firm tofu, drained

¾ tsp salt, divided

½ tsp coarsely ground black pepper, divided

1 small onion

1 can diced fire-roasted tomatoes

2 garlic cloves, pressed

½ oz Parmesan cheese, grated (about 2 tbsp)

½ c panko breadcrumbs

1 tsp Italian seasoning mix

1 egg

2 tbsp olive oil, divided

¼ c shredded part-skim mozzarella cheese

¼ c loosely packed fresh basil leaves

Directions

 Pat tofu dry with paper towels, removing as much moisture as possible. Slice tofu horizontally into eight ½ inch slices. Season tofu with ½ tsp of the salt and ¼ tsp of black pepper.

Finely chop the onion. Combine onion, tomatoes, pressed garlic, remaining ¼ tsp salt, and ¼ tsp black pepper in a small microwavable bowl. Microwave on high for 6 minutes or until heated through. Meanwhile, grate Parmesan cheese. Combine Parmesan cheese, breadcrumbs, and seasoning mix and put in coating dish. Lightly beat egg in second coating dish. Dip each tofu slice into egg and then into bread crumb mixture, coating generously.

Add 1 tbsp of the oil to skillet; heat over medium heat 1 – 3 minutes or until golden brown. Turn tofu over; sprinkle with half of the mozzarella cheese and cook 1 – 2 minutes or until golden brown. Remove from skillet; repeat with remaining oil, tofu, and mozzarella cheese. Thinly slice basil. Serve tofu with sauce and basil

Pampered Chef