Tofu Parmesan

A friend once turned me on to this through a recipe printed off the web ten years ago. This however is updated with a rich homemade tomato sauce. It also is sinfully gluten free, but still crispy! Please don’t be intimidated by the long looking method, its really easy and doesn’t take that long.          

Ingredients:

2 blocks of tofu

1 Onion finely chopped

3 Tablespoons of olive oil

¼ Pound of mozzarella cut in paper thin slices

1 28 oz can crushed tomatoes

1 Tablespoon of dried basil (yes I know it sounds like a lot)

½ a teaspoon of oregano

½ Teaspoon of sugar (raw or brown)

3 Cloves of garlic

1/3 Cup of cornstarch

½ Teaspoon of salt

½ Cup of red wine

2 Cups of vegetable stock

1/3 Cup of grated parmesan cheese

Method to my madness: 

Preheat magazine to 375 degrees. Slice tofu into half inch slices, set on a paper towel in a colander to drain. Meanwhile heat the olive oil in a large soup or stock pot, add the onion and garlic and cook over medium heat for about five minutes stirring frequently till onion is transparent but not browned. Add half the basil and stir one minute till fragrant (Kitchen will begin to smell good at this point). Pour in the red wine, cook until wine is reduced by half. Then pour in the crushed tomatoes, sugar and oregano. Increase heat till it begins to bubble. Then reduce heat to lowest setting cover and cook for 30 minutes or more.

While the sauce is cooking lets go ahead and fry the heck out of this tofu (Just because its tofu doesn’t mean it has to be healthy).  In a large shallow plate spread the cornstarch and the measured salt. Mix lightly with a fork. Heat 1/4 inch of vegetable oil in a heavy bottomed skillet until hot but not smoking, smoking is bad for your health.  Take each slice of tofu and pat into the cornstarch mixture, making sure to get all sides covered.

Place each carefully into the oil being sure not to spatter yourself with hot oil. ‘Cause that sh!t is hot and you don’t want to come out of the kitchen looking like Freddy Kruger with burned skin all hanging off your face n’stuff. Fry each slice until brown on each side about 1-2 minutes a side. Don’t overcrowd the pan most large skillets will be able to handle four slices at a time. Remember to stir the sauce occasionally.  Drain the fried slices of tofu on a plate covered with a couple of layers of paper towels.

When all the tofu slices are fried and the sauce is nice and mellow. Lightly grease up a large casserole and spoon a generous portion of the sauce into the bottom (the inside bottom of the casserole, seriously I have to say this.). Lay the slices of tofu in neat rows, slightly overlapping till all has been used up. If there is space left in the casserole don’t worry about it, it’s not the end of the world. The battle at Armageddon is the end of the world…or is it just the precursor? I forget. Anyway, once the tofu is all in the casserole pour in the remaining sauce covering as much of the tofu as possible.

Lay the slices of mozzarella over the top of the sauce, and sprinkle with the parmesan cheese, as a final touch sprinkle the remaining basil over the top (Though I had forgotten it didn’t you, HAH!). Bake in the center of the oven for 30 minutes until lightly browned and the sauce begins to bubble. Remove from oven, and cool for four to five minutes (This will make it easier to slice as well as not causing mouth blisters, there are few things worse than a charred cake whole). Serve with a side salad, a vegetable (I like zucchini with this, tossed in a little butter and dill) and garlic bread if desired. 

I light red wine would be a decent complement to this meal.