I get a kick out of de-veganizing tofu every once in a while. You know, take it down off its high pedestal for once. Stuff it full of fat and calories, dredge it in carbs, drizzle it with a bunch of oil, that kind of thing.
Of course, this recipe can easily go the way of the puritan - ixnay the cheese and do a soaked cashew puree instead. Top with more sauce than called for below. Dredge those suckers in slightly watered down Nayonnaise and a tad of mustard. Still ill.
Stuffed Tofu Parmigiana
1 block tofu, extra firm, sliced into 6 thick pieces
3 tablespoons ricotta + 1 tablespoon whatever hard cheese you're using to top
4 cloves garlic
1 tablespoon fresh herbs - parsley, basil and chives used here
1-2 asparagus spears or green beans, minced
1-2 mushrooms, minced
1 can tomato paste
Grated cheese for topping - I used Asiago (it was on sale)
1/2 cup chickpea flour
1/2 cup panko
1/2 cup all purpose flour
2 tablespoons nutritional yeast
1 teaspoon each dried parsley, basil, and chives
1 tsp salt
1 egg, beaten, mixed with 1 tablespoon water
Oil for drizzling
Preheat your oven to 400f. Oil a pizza or roasting pan.
Toss your flours, salt, nutritional yeast, and panko together in a small bowl. Add herbs and mix well.
Saute your fresh veggies (asparagus and mushrooms, in this case) in a little olive oil, until soft. Set aside.
Saute 2 cloves of garlic in a saucepan until fragrant, add tomato paste, fill tomato paste can and add to saute. Stir until well combined. Season with salt and pepper and fresh basil or chives, if desired. Set aside.
In another small bowl, mix your ricotta and grated cheese, veggies, remaining garlic, and herbs. Salt and pepper to taste. Set aside.
Using a paring knife, cut a slit about an inch and a half into one narrow side of each slice of tofu, cutting up to within a centimeter of the edge and stopping. You want enough space to put your stuffing without breaking the wall of the pocket.
Using your fingers, carefully push about 1.5 tsp of stuffing into each pocket. Stuff all 6 slices, using the stuffing up (if it's bulging out a bit, no worries).
Dip each stuffed tofu into the egg wash, getting it nice and coated, and toss into the flour bowl. Turn to cover with breading completely, pressing as needed. Place on your oil roasting pan. Finish coating the rest.
Drizzle each piece with a little olive oil and stick in your preheated oven, on the middle rack. Bake for 20 mins, then using a spatula, check for browning on the bottom. If nice and brown, flip, using the spatula to stuff the cheese back into the pocket somewhat. Bake for another 20 mins.
Meanwhile, oil a small baking pan and spoon about 3 tablespoons of sauce over the bottom. When your tofu is nicely browned on both sides, lay them in your casserole, on top of the sauce. Spoon another 2-3 tablespoons sauce over, sprinkle with plenty of cheese, and broil 'till brown. Ooo la la!