My family is trying to eat more vegetarian meals, and incorporate tofu more often. Normally I would make this with eggplant, but this is a good variation. I followed the advice of other reviewers and used extra firm tofu, which I drained, sliced and froze. I also coated it with flour, then egg, then breadcrumbs and they stayed put. I baked the slices in the oven with some olive oil spritzed on and they browned nicely. We like lots of sauce, so I used a 15 oz. can of tomato sauce and doubled the spices. Baking it in my loaf pan was perfect and it cut and served without a mess. Next time I'll add some red pepper flakes to the sauce as we like things a little spicy, but overall this is a great recipe.
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My family is trying to eat more vegetarian meals, and incorporate tofu more often. Normally I...