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Tofu Parmigiana with Angel Hair Pasta

Tofu Parmigiana

I followed the suggestion of the other reviews. I drained, sliced and froze the firm tofu. The next day I took it out of the freezer and let it thaw, soaked up more water with paper towels. Toasted it in the toaster oven for a little while to dry out. Then coated it with eggs I seasoned with salt and pepper. Then coated it with seasoned bread crumbs. Then I lightly sprayed a baking sheet with cooking spray and baked until warm and crisp. Then I warmed and doctored up my favorite jar of spaghetti sauce put it on top with some cheese. I have never eaten or prepared tofu before and I think it was very good. So did my 2 & 4 yr. old. My husband is not home yet so the jury is still out... The texture is similar to chicken. I think this is a great alternative protein for my family. I really appreciate the recipe and all the helpful reviews. They all gave me the confidence to try tofu.

Date Posted: Jan. 12, 2007


Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Phoenix, Arizona, USA

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