Friday, March 30, 2012


makes 8 tofu cutlets


1 block tofu, well drained
1/2 lb mozzarella cheese
1 bag spinach
2 cups spaghetti sauce
2 eggs
3/4 cup seasoned bread crumbs
olive oil
herb salt to taste


Cut the tofu block into 8 even slices.  Beat egg, dip tofu slices into egg and then into the bread crumbs.  Saute in olive oil until brown on both sides.

Pour about 1/3 of the sauce into a casserole dish and place breaded tofu on top.  Set aside.

Wash spinach well and steam ever so slightly.  Drain well and place on tofu.

Cut mozzarella cheese into even slices and place on top of each piece of tofu. 

Cover with the remaining sauce, sprinkle with vegan Parmesan and bake for 45 minutes or until bubbling.

TIP:  I make my sauce ahead of time and to the basic jar marinara add lots of garlic, onions, red wine and  garden greens.  This recipe included beet tops and swiss chard.  I ladle this mixture atop the tofu with cheese and skip the steaming spinach step.  Sprinkle with the vegan parm.  This saves a lot of time and dish washing.

makes a fabulous meal

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