Typically, when you see Tofu on a menu, you’re seated at a Thai restaurant. We’ve definitely embraced Asian flavours with our tofu in the past, but we’ve also tried to shine light on a lot of other fantastic ways to use the ingredient. This idea (inspired by Tofu Meatballs and Sauce) builds tofu into an iconic Italian dish. However, since we are already on the “nontraditional” train with our choice of protein, we opted to just go all in on “different,” and we opted to bake our entree and give ricotta cheese a costarring role!
We served this with Garlic and Mushroom Zucchini “Noodles,” but it would also go well with Angel Hair or Spaghetti…or even a mushroom risotto.
Time: 45 Minutes
- Extra Firm Tofu
- Bread Crumbs
- Ricotta Cheese
- Tomato Sauce
- Seasonings. We used Oregano and Garlic Powder.
- Prep your tofu. Open the pack, drain excess water, cut it in half longways (so you have to large flat sheets), cut each half into wedges, and wrap in paper towels to remove excess water.
- Preheat your oven to 400 degrees F, line a baking sheet with some foil, and give it a quick oil spray.
- Pour your bread crumbs into a large bowl, and mix in your garlic powder and dried oregano. Then, working one at a time, place a tofu wedge in the bread crumbs, and gently press. Give the bowl a little shake, then flip, and repeat. Place your now breaded tofu on your baking sheet, and bread the rest.
- Take some ricotta cheese, and spread it thinly across the top of each of your breaded tofu wedges. Then, sprinkle on some oregano and garlic powder, and place in the oven.
- Bake for 25 minutes.
- Towards the end of your baking time, heat up your tomato sauce (or start a little earlier in the cook process and make your own from scratch).
- Plate, devour, and enjoy!