MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gluten-Free Tofu Parmesan
Categories: Pasta, Herbs, Cheese
Yield: 4 Servings
12 oz Gluten free pasta
14 oz Firm or extra-firm tofu; cut
- in long thin slices
1/4 c Melted coconut oil
1/2 c Quinoa flour
1/2 ts Garlic powder
1 tb Italian seasoning
1 ts Himalayan salt
1 c Fresh grated Parmesan
Fresh basil; garnish
First, cut the tofu in half and place between two dish
towels or paper-towels to remove any excess moisture
from the tofu. Press the tofu for at least 5 minths and
then cut each half into long slices. During this time,
cook the pasta according to instructions and make the
quinoa flour.
To make the quinoa flour add ┬╜ cup quinoa to a blender
and blend until it is a fine powder (some chunks are
okay). Then, season the quinoa flour with the Italian
seasoning, garlic powder, salt, and pepper. Set aside.
Set the oven @ 400┬║F/205┬║C and line a baking sheet with
parchment paper. Take each tofu slice, dip it in the
melted coconut oil to lightly coat, making sure to let
any excess coconut oil drip off back into the bowl.
Then, dip the tofu into the quinoa flour mix to evenly
coat. Add each tofu slice to the baking sheet making
sure to leave space between each slice.
Bake for the tofu for 15-20 minutes on one side. Then,
remove the pan, flip the tofu, and bake for an
additional 10-15 minutes until browned. The tofu will be
slightly soft right out of the oven, so let cool on the
baking sheet 5 minutes before serving.
To finish, add desired amount of pasta to your plate,
top with garlic roasted tomatoes, 2-3 slices of tofu,
parmesan, and fresh basil.
Enjoy!
NOTES: Tofu parmesan can be stored in the fridge for 3-4
days in a closed container. Best enjoyed day of making!
RECIPE FROM: https://shortgirltallorder.com
Uncle Dirty Dave's Archives
MMMMM
... "Work is a necessary evil to be avoided." -- Mark Twain
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
|
