It hasn’t been as relaxing of a weekend as I would have liked – I had a two-day first aid course which took up Saturday and Sunday. It just doesn’t feel like a weekend when you have to go to campus and sit in a classroom. I don’t like starting a week wishing it was the weekend but I already feel like I’ve been in school for two days!
On a happier note we made one of my favorite vegetarian dishes for dinner tonight – tofu parmesan. It’s an old standby and makes a great Sunday night dinner when you want comfort food. We don’t make it too often, but I always enjoy it. It works best with two cooks – one to bread the tofu and one to cook everything.
1 block of extra firm tofu, sliced into 1/2″ thick slices
1 cup soya sauce
3/4 cup white wine
2 cloves minced garlic
1 tsp oregano
1 -2 eggs
2 tbsp water
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup bread crumbs
1/2 tsp italian seasoning
vegetable oil for frying
1 large can or about 750 mL of tomato sauce
about 1 cup of grated cheddar cheese
In a shallow dish mix the soya sauce, white wine, garlic and oregano. Marinate the sliced tofu in the mixture for about 10 minutes.
Meanwhile beat the egg(s) and water in a small bowl, place the flour into a second small bowl and mix the wheat germ, bread crumbs and italian seasoning in a third small bow.
Dip the marinated tofu slices first in the flour, then in the egg and finally into the bread crumb mixture. Set onto a clean plate. Depending on how many slices of tofu you have you may need to make more flour or bread crumb mixtures.
In a large skillet heat enough oil to cover the bottom of the pan over medium heat. Working in batches, pan fry the breaded tofu slices until golden on both sides*. Drain on paper towel and place into a large shallow baking dish (or two).