delicious

Whew...I've been away from blogging for a bit and there's a lot to catch up on. Here's a great new recipe. You all know my vegetarian self is out to make the world eat less meat, so here's a tofu recipe that I promise will make you happy. We made it last night and Jeff loved it, which should entice you meat eaters out there to give it a try.

Plus, I've got to mix up my subject matter on this blog just a bit, right? Even though Amanda really is my favorite thing to blog about, and definitely the cutest person to take pictures of.

More blogs coming...trip to Michigan, trip to San Francisco, and fun summer times. Check back soon. Love from here.

Tofu Parmigiana

1/4 cup plain dry breadcrumbs
1 tsp. Italian seasoning
1 14-oz. package firm or extra-firm tofu, rinsed
1/4 tsp. garlic powder
1/4 tsp. salt
2 tsp. plus 1 Tbs. extra-virgin olive oil, divided
1 small onion, chopped
8 oz. white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce
1/2 cup shredded part-skim mozzarella
2 Tbs. chopped fresh basil

Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.

Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.

Add the remaining 1 Tbs. oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

(Jeff and I had this over a little bit of whole wheat spaghetti and had a plain spinach salad on the side. It was a perfect meal, truly.)

Makes 4 servings. 255 calories/serving.