Make this all the time, but this recipe needs some help. First thing, don't try to tell people that this will taste like veal or eggplant. It won't. It's tofu. No need to apologize. I achieve a nice texture by slicing my package of tofu into 5 slices, and then halve the block. (Goes further with my family and it's nice and thin for non-tofu eaters.) I also wrap each slice of tofu in paper towels and press between plates for about thirty minutes. Then I salt my tofu, just like I would any meat. Dip it in flour, then egg, then breadcrumbs. Here's the trick now: dip it back in the egg and into the breadcrumbs again. Then you got yourself a nice thick bread coating that stands up to the cheese and tomato sauce. Anyway, fry those bad boys in the oil until beautiful and golden, pop into the oven with cheeses, and I serve the tomato sauce over top of these so they don't sit in the sauce and get soggy. Now my family happens to love tofu, so we gobble this down. But if you have someone who is not too excited by the idea, these nice thin slices with thick breading, cheese and tomato sauce will give them an easier chance of enjoying. But, please, don't start off telling them it tastes just like chicken. Geez.
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Make this all the time, but this recipe needs some help. First thing, don't try to tell people...