recipe: Italian Crusted Tofu with Roasted Veggies and Tomato Sauce

Italian Crusted Tofu with Roasted Veggies and Tomato Sauce is one of those off-the-cuff recipes that kind of just happened

1 package firm tofu
Baby Portobello (Cremini) mushrooms (1 package or about 2 mature bello caps)
1 bunch asparagus
Can diced or crushed tomatoes (15oz) or the equivalent fresh roma (about 12)
Pecorino Romano (or other hard cheese such as parmesano romano)
Ricotta (about 5 oz)
Olive Oil
Small onion
1/2 bell pepper
Garlic
Parsley
Basil
Italian seasoning (crushed 2:2:2:1:1:1:1 basil, oregano, flat leaf parsley, majordomo, sage, rosemary)
Garlic Powder
Paprika
Salt
Pepper

Tofu

Eighth Tofu brick and drain slices well (squeeze between cloth) to get excess moisture off
Coat the tofu with a combination of the italian seasoning, garlic, paprika, salt and pepper and press lightly
Coat a baking sheet with very lightly with oil so the tofu won’t stick and arrange equally spaced
Bake at 400-450 for 12-15 minutes on each side (20-45 minutes total, don’t burn the herbs on the tofu!)

Veggies
– Asparagus
– spray with a small amount of oil
– add salt and pepper
– roast for 5 minutes
– toss
– roast another 5 minutes
– (watch and take out when it browns lightly)
– Portobello
– spray with small amount of oil
– put salt, pepper, and garlic powder on one side
– turn
– add pepper and garlic powder to second side
– roast 5 minutes
– turn
– roast another 3-5 minutes

Sauce
– add 1 tblspn olive oil to small pan
– crushed clove of garlic, finely diced onion, finely diced pepper in oil on low heat
– add parsley
– add basil
– add Italian seasoning
– let simmer on low to infuse oil with garlic and seasoning
– add can of diced tomatoes
– increase heat in order to allow tomatoes to reduce and break down
– after about 7 minutes lower heat to simmer until sauce is thick
– take off heat
– add 5 oz ricotta cheese

Plate veggies and tofu with sauce on top, add pecorino to taste

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About thedoormouse

I am I. That’s all that i am. my little mousehole in cyberspace of fiction, recipes, sacrasm, op-ed on music, sports, and other notations both grand and tiny: https://thedmouse.wordpress.com/about-thedmouse/
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