Tuesday, October 14, 2008

Tofu Parmesan

Yes, so about that Uncheese cookbook -- I decided I wanted to make a block uncheese, and "mostarella" seemed like a good start. The recipe claimed it was "just like" mozzarella cheese, and melts and everything. What could be bad right!?

Ahem... yes, well... it is NOT just like mozzarella cheese!!

It's weirdly sticky and has a strong tahini flavor and not enough salt or tang. Overall though, not inedible, and I thought if I put it with some sauce and stuff, it might be good. I decided to invent Tofu Parmesan for dinner. Overall the dinner was good! The uncheese did not melt, instead it just got even browner so it was strange brown rectangles on the top. As for the taste? It wouldn't've made any difference if I left it off because you couldn't taste it there anyway. The tofu came out yummy though!

Tofu Parmesan

1 lbs extra firm tofu, drained, pressed (if you do that sort of thing -- I buy mine in bulk and I find it isn't necessary)
2 cups unchicken broth, hot
2 tbsp nutritional yeast
2 tbsp tahini
1/2 tsp poultry seasoning
2 cups seasoned breadcrumbs (check your Kosher grocery isle - Kosher breadcrumbs are usually vegan!)
1 large jar marinara sauce (did I mention I was lazy this week?)
4 cups frozen spinach (I buy it in a bag, not a block, and make sure it isn't frozen into a block)
1 block mozzarella-style-cheeze

1. Slice the tofu into 1/4 inch slices. In a vessel large enough to marinate the tofu, mix the unchicken broth, nutritional yeast, tahini, and poultry seasoning. Add the tofu to the marinade, swish it around to make sure it's all got some marinade, and put in the fridge to soak for a few hours or overnight.

2. Once done marinating, bread the tofu in the breadcrumbs. Mine stuck just fine from being wet from the marinade. Then bake the tofu ina 375 oven for about 20-30 minutes on each side until the breadcrumbs are crunchy.

3. Lightly oil a 9X13 baking dish and spread a thin layer of marinara sauce. Arrange the tofu slices on top of the sauce. Top the tofu slices with a layer of spinach, top that with the rest of the sauce, and that with the mozzarella-style-cheeze. Put it back in the oven and bake for another 20-30 minutes, or until it's bubbly and your cheeze melts... if you have that kind of cheeze.

4. Let it cool a bit before you cut into it or you'll burn your mouth! :X

6 comments:

Destiny's Vegan Kitchen said...

Yeah, I made the "chedda" and it came out squeaky & gross. I tried to make a grilled cheese & that stuff DOES NOT melt. False advertising!

Your Parm looks really good though. I'm glad the crappy cheez didn't ruin your meal.

JohnP said...

oh my! i have never tried that recipe. don't give up on the book, though. we really like the gee whiz spread, the white bean spread that (i think) has ume vinegar in it, the all-american grilled cheez, and more. overall, we've liked most of the recipes on their own merits, although none are "just like" dairy.

bunniee said...

I thought the mostarella was vile, but I really liked the colby uncheese. The colby is even better made with smoked paprika.

Bex said...

I've heard mixed reviews on this book. I don't have it yet. It seems some recipes are completely worth it while others are best left alone.
The fu sounds yummy!

Erin said...

Agreed with the other comments about the Uncheese Cookbook. You just have to find the recipes you like. I also have had success with the Colby and the grilled cheese - think it was All American Grilled Cheese or something like that.

Your tofu parm looks and sounds great, either way!

Tracy said...

Holy fuck, I'm a Megatarian and I didn't even realize it! Hot damn, now I know what title to give meself.
PS: I tried one of those fake cheese recipes recently and it seriously made me gag.