Tofu Parmigiana

                                             

Tofu Parmigiana

Instead of chicken or veal, seared slabs of tofu are baked under a blanket of garlicky tomato sauce and two cheeses for a memorable vegetarian parmigiana. If a guest does not eat rennet-based cheeses (most vegetarians are fine with them) use a Parmesan-style cheese made with vegetable rennet. This recipe yields more tomato sauce then you will need, but it freezes well.

TOMATO SAUCE
2 cans (each 798 mL) Italian plum tomatoes
1/4 cup (60 mL) extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 sprigs basil
Salt and freshly ground pepper
Sugar to taste
3 blocks (each 455 g) firm tofu, drained
Salt and freshly ground pepper to taste
3 tbsp (45 mL) canola oil, divided
1/3 cup (80 mL) chopped basil
1/2 lb (225 g) mozzarella, coarsely grated
1/2 cup (125 mL) finely grated Parmesan
Chili flakes for serving

Directions:

Empty tomato cans into a large mixing bowl. Remove and discard any bits of skin and unripe tomato. Gently crush tomatoes with your hands. Set aside.

In a large pot, heat oil over medium heat. Add onions. Cook, stirring, until soft , about 5 minutes. Add garlic. Cook 1 minute. Stir in tomatoes and basil. Raise heat to high. When it starts to bubble, lower heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is thick and delicious, about 30 minutes. Remove and discard basil. Season with salt and pepper. If it’s too tart, add just enough sugar for balance. (Cooled sauce will keep, covered and refrigerated, for up to 1 week.)

Line a baking sheet with a double layer of paper towel. Cut each block of tofu lengthwise into 4 even steaks. Place tofu steaks on baking sheet. Cover with a double layer of paper towel. Place another baking sheet on top and weigh it down with heavy objects for 10 minutes. Remove paper towel and season both sides of tofu with salt and pepper.

In a large nonstick frying pan, heat 2 tbsp (30 mL) oil over medium-high heat. Add half the tofu and cook until golden and crisp, 5 to 6 minutes per side. Drain on paper towel. Add remaining 1 tbsp (15 mL) oil to pan and cook remaining tofu.

Preheat oven to 400°F (200°C).

Spread 1/2 cup (125 mL) tomato sauce in bottom of a 7 x 11-inch (18 x 28-cm) baking dish. Arrange half of tofu in dish. Top with 1/2 cup (125 mL) tomato sauce and sprinkle with half of chopped basil, mozzarella and Parmesan. Make another layer with remaining tofu, 1 cup (250 mL) tomato sauce, remaining basil and cheeses. (Save remaining sauce for another use.)

Bake on middle rack until hot and bubbling, about 25 minutes. Serve with chili flakes.    Serves 6