Thursday, May 13, 2010

Tofu Thursday

I really looked forward to getting home yesterday and enjoying the evening with my family. I finally made the Tofu Parmesan that I had wanted make all week. We paired it up with some whole wheat pasta and it was beyond yummy! The husband really liked it, although as I had though the 10 year-old boy wanted nothing to do with it. I made a tofu dish way back and told him it was chicken, he ate it then…I should have tried that again. LOL! The rest of the family gave dinner two thumbs up! I am looking forward to my leftovers for lunch today. Would have saved them for dinner, but again we are microwaveless still.

Tonight I plan on running on the treadmill once I get home. Need to get day 2 of 3 in for the C25K program.

I still need a better way to track my distance when I walk/run outside. Really something like a watch/pedometer would work best since most of my routes I can track with an online map program. My Nike + still REALLY SUCKS. I hate that darn thing, why is it that mine won’t last more than a month?? Anyway, any recommendations would be greatly appreciated!!

Tofu Parmesan

• 1/2 cup seasoned bread crumbs
• 5 tablespoons grated Parmesan cheese
• 2 teaspoons dried oregano, divided
• salt to taste
• ground black pepper to taste
• 1 (12 ounce) package firm tofu
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon dried basil
• 1 clove garlic, minced
• 4 ounces shredded mozzarella cheese

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F for 20 minutes.

Nutritional Information
Amount Per Serving Calories: 357 Total Fat: 21.5g Cholesterol: 24mg
Have a happy and healthy much closer to Friday!!

1 comment:

Heather said...

I really wish I could enjoy tofu - I have tried it a few times and just can't find a way to like it.

I did try tofu Parmesan and I do say that was the best tofu I have had - just not something I would make again!


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