skillet tofu parmesan with lemony pesto arugula
We’ve been dishing out a lot of pasta in this house, and if you’re in a similar mood, this Easy Tofu Parmesan with Lemony Pesto Arugula is your ticket to dinner heaven.
Whenever I eat some kind of hole-y short cut pasta, I have to hook individual noodles onto the tines. Anyone else? J does the same thing and it makes short cut pasta night rather entertaining – particularly when ditallini is involved, which isn’t often, but that’s seriously the best playtime – ahem, dinner time – pasta for nightly amusement.
As in the photo above, I clearly don’t discriminate, though. I don’t remember my childhood eating habits, except for hating pretty much everything except steak, but I’m not sure my mom ever habitually scolded us for playing with our food. My siblings and I weren’t much for throwing scraps at one another to my knowledge, so maybe she didn’t have much to yell at us about anyway. Well, in that regard. I was a world class ass as a little one. Plenty to yell at me for.
Whether you play with noodles or not, this recipe is for nights where you desire a bit more Italian class but still-minimal fuss. The tofu is dredged in an Italian-seasoned breadcrumb blend, fried to golden perfection, then topped with fresh mozzarella and baked until the cheese drips down the sides of the filets. Served with your favorite pasta, it’s weeknight or date night, carb load or just another feast.
The Dredge
Coating the tofu meticulously is key to a successful vegetarian parm. You really can’t skimp on the breadcrumbs. I used flour, milk, and breadcrumbs mixed with Italian herbs for my three-bowl station. I always recommend adding a fourth bowl of water to rinse your fingers and thus prevent unnecessary batter clumping.
Press the tofu at least 10 minutes before you start. I do this by covering a plate in paper towels, placing the tofu atop, then more towels, another plate, and a heavy bottom skillet. When done, remove the tofu and pat dry.
Heat a good amount of oil in a skillet. Tofu will not provide fat so it’s important you consider that. Slice the tofu into four large slabs (or six, if it’s easier). Dip first into the flour, then dip into milk and coat both sides. Finish with a firm press into the breadcrumbs. Set immediately into the hot pan and repeat with remaining slabs.
Put the parm together
While you work the tofu, boil a bit pot of water and cook your choice pasta until al dente. You don’t have to use short cut, but I like it for this recipe.
Fry the tofu 3 minutes per side until golden and crisp. Remove the pan from the heat.
I typically buy good marinara sauce for my various marinara uses, it’s just easier than making it and just as cheap.
Spoon some marinara over each tofu filet. Top with a good round of mozzarella. Bake at 400 for 8-10 minutes until the cheese melts. You can even pop on the broiler a bit if you want an extra bubbly, crisp cheesy top.
Finish off your meal with an easy arugula salad. Simply toss some arugula with pesto, lemon juice, and a touch of salt. Mix some of the arugula in with the pasta and save the rest for topping. Every good meal needs some green.
May I suggest an accompanying cocktail? How about a Juicy Peach Rosé Spritz?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Want another tofu dinner idea? Try the Crispy Everything Spice Buffalo Tofu Salad with Avocado Ranch!
Ingredients
- 1 block firm or extra firm tofu
- 1/2 cup all purpose flour
- 1/2 cup milk, regular or plant-based
- 3/4 cup panko breadcrumbs
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 – 1/2 tsp red pepper flakes
- 1 cup marinara sauce, homemade or storebought
- 4 oz fresh mozzarella cheese
- 12 oz pasta of choice (I used rigatoni)
- 2 tbsp basil pesto, homemade or store bought
- juice of one lemon
- 2 cups arugula
Instructions
- Press the tofu. I do this by draining the block and setting it on a paper-towel lined paper plate, then placing a few more paper towels overtop, another plate, and finally a large cast iron skillet. Allow to drain for at least 10 minutes.
- Boil a large pot of salted water. Cook pasta according to package directions. Drain and set aside.
- Slice the drained tofu block into 4 large filets. This takes some finesse, and they needn't be perfect. You can also make 8 smaller patties if you wish!
- Set up the dredging station. Measure flour, milk, and panko into three separate shallow bowls. To the bowl with the panko, whisk in basil, oregano, parsley, garlic, onion, red pepper flakes, and a pink of salt.
- Preheat oven to 400 degrees.
- Heat 3-4 tbsp olive oil over medium in a large oven-safe skillet. Dredge tofu first in the flour, then the milk, then press firmly on both sides in the panko mixture. Rinse your hands between each station to ensure the flour and the panko don't clump overmuch. Repeat with all four slices, or however many you made.
- Set tofu in the skillet and fry 3 minutes per side, until golden and crispy.
- Spoon marinara sauce over each cutlet and top with a round of mozzarella cheese. Set skillet in the oven and bake for 8-10 minutes until cheese is melted and bubbly.
- Just before serving, toss the arugula in the pesto sauce and lemon juice with a pinch of salt and pepper. Fold about half of the mixture into the pasta.
- Serve tofu parmesan over pasta with additional arugula sprinkled overtop.
