A few months ago I came across a section about tofu in an issue of Food Network Magazine. Having been a vegetarian once-upon-a-time, I was intrigued and added the recipes to my scrapbook. I’ve been planning all this time to try out the recipes, but just kept forgetting to buy tofu. I was clever recently though, and remembered to get some while at Trader Joe’s. As I was trying to decide what to make with the tofu and all the tomatoes I have, I remembered my scrapbook and the lonely, untested, tofu section. I had also just made Italian seasoned breadcrumbs with a baguette that I didn’t want to go bad so I had to find a way to use those too. I was looking over the Tofu Parmesan Subs, and thought it would be fun to try, except of course I would change it.
And isn’t my version lovely?
I didn’t feel like making a sauce since I wanted to use slices of tomatoes, and I’m poor so buying spinach seemed silly. I happened to have leftover mozzarella in my fridge from when I had my friends over, and I also retrieved my herbs from my house last time I visited so I had fresh basil to work with. Tomatoes, mozzarella, basil. How very classic! If nothing else, I know these things all work together, so I fearlessly jumped into my new recipe.
If you’ve ever cooked with tofu before, chances are that it totally sucked. Did the tofu stick to the pan and fall apart? Did the coating slide right off after you thought it was all done? Yes, well, these have been frequent issues of mine. If it’s never happened to you, then I hate you. Luckily, my new skillets are amazing and since I bought them I have had no tofu issues. I’m no longer paranoid about making sure they’re crazy dry before cooking, I just do a little towel drying then go for it. These skillets are kinda pricey, but I adore them and it’s worth it. It also helps that I used my prize money from the Food Network to buy them
Look at how perfectly it cooks a thin, crunchy coating