21 October 2008

Poor Man's Chicken Parmesan;
Night of Cornflakes

Tofu and leftover buttermilk were burning a hole in my refrigerator, and since today was the expiry date for the buttermilk, it was time to consult the Recipe Zaar again to see what I could make with these two random ingredients. My search turned up two lonely recipes. It was either Tofu Cranberry Pound Cake With White Chocolate or Crusted Tofu, and the latter only required that I purchase cornflakes, so that was the winning recipe. There was some confusion over the cornflakes measurements (whole cornflakes take up a lot more space than crushed ones), and I had no fresh herbs on hand, so I've modified the recipe a bit. I've changed the name as well, because after coating the Crusted Tofu with marinara sauce, it tasted remarkably like a lighter version of my mom's Chicken Parmesan, minus, of course, the chicken and the parmesan.

Poor Man's Chicken Parmesan

one 350g package extra firm tofu
1 cup buttermilk
1 tsp basil
1 tsp thyme
1 tsp rosemary
4 cups cornflakes
pinch of salt
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
marinara sauce

1. Cut tofu into 1/2-inch thick slabs across the short side of the tofu block and set aside.

2. In a shallow bowl, combine buttermilk and herbs; add the tofu and turn it to coat well.

3. Let stand 20 minutes in mixture.

4. Meanwhile, crush the cornflakes, mix in salt and cayenne and pour into a flat, wide dish.

5. Heat olive oil in a large nonstick skillet over medium heat, and coat tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover.

6. Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown.

7. Turn the tofu and cook on the other side 3 minutes, or until golden brown.

8. Coat crusted tofu with marina sauce. Serve immediately.
Serves 2. Note: these serving sizes are not very filling. Evidence is the fact that I also ate two bowls of Cornflakes on the side. ...and I'm still kind of hungry.

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