easy tofu parmesan with lemony pesto arugula__________________________A vegetarian-friendly Italian favorite dished out in one skillet!
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.