Tofu ParmigianaTofu Parmigiana
Tofu Parmigiana
Tofu Parmigiana
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Recipe - Choices Market Corporate Store
tofu-parm.jpg
Tofu Parmigiana
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
extra virgin olive oil
extra firm tofu
eggplant
tomatoes
garlic
mozzarella
parmesan cheese
Directions

Directions:

1. Heat olive oil in a large non-stick frying pan on medium-high heat.

2. Pan fry eggplant until golden brown on each side. Remove eggplant from frying pan on to paper towel.

3. In same frying pan, brown tofu on both sides. Remove from frying pan.

4. In a small bowl combine tomato, garlic, oregano and a pinch of salt.

5. Assemble on a baking sheet by layering one slice of tofu, then a small amount of diced tomato, then a slice of eggplant, adding another small amount of diced tomato, and a slice of the mozzarella, and then folding the eggplant overtop of the tomato and mozzarella. Top with a heaping teaspoon of diced tomatoes and bake at 375˚F for 10-12 minutes.

6. Optional: sprinkle with parmesan cheese prior to baking.

Serve hot or at room temperature.

10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
extra virgin olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
extra firm tofu
Wildwood - Tofu Extra Firm 2 PK
Wildwood - Tofu Extra Firm 2 PK, 439 Gram
$5.49$1.25/100g
eggplant
Eggplant - Purple Organic, Fresh
Eggplant - Purple Organic, Fresh, 548 Gram
$4.81 avg/ea$0.88/100g
tomatoes
Tomatoes - Hot House Organic
Tomatoes - Hot House Organic, 208.75 Gram
$3.67 avg/ea$1.76/100g
garlic
Not Available
mozzarella
Bothwell - Mozzarella
Bothwell - Mozzarella, 200 Gram
14% off
$8.58 avg/ea was $9.98 avg/ea$4.29/100g
parmesan cheese
Choices - Cheese Parmesan Organic
Choices - Cheese Parmesan Organic, 215 Gram
7% off
$15.03 avg/ea was $16.10 avg/ea$6.99/100g

Directions

Directions:

1. Heat olive oil in a large non-stick frying pan on medium-high heat.

2. Pan fry eggplant until golden brown on each side. Remove eggplant from frying pan on to paper towel.

3. In same frying pan, brown tofu on both sides. Remove from frying pan.

4. In a small bowl combine tomato, garlic, oregano and a pinch of salt.

5. Assemble on a baking sheet by layering one slice of tofu, then a small amount of diced tomato, then a slice of eggplant, adding another small amount of diced tomato, and a slice of the mozzarella, and then folding the eggplant overtop of the tomato and mozzarella. Top with a heaping teaspoon of diced tomatoes and bake at 375˚F for 10-12 minutes.

6. Optional: sprinkle with parmesan cheese prior to baking.

Serve hot or at room temperature.

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