Tofu Parmigiano  

• 1/2 cup Italian seasoned bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons dried oregano
• Salt and ground black pepper, to taste
• 1 (12-ounce) package firm tofu
• 2 tablespoons olive oil
• 1 (8-ounce) can tomato sauce
• 1/2 teaspoon dried basil
• 1 clove garlic, minced
• 4 ounces shredded mozzarella cheese
• 3 tablespoons grated Parmesan cheese  

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, and salt and black pepper.
2. Slice tofu into 1/4-inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides. Heat oil in a medium nonstick skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
3. Combine tomato sauce, basil, garlic, and 1 teaspoon oregano. Place a thin layer of sauce in an 8-inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu.
4. Top with shredded mozzarella and 3 tablespoons Parmesan. Bake at 400°F. for 20 minutes.

Serves 4 

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Tofu Chili w/Chicken  

• 2 tablespoons olive oil
• 1-1/2 cups onions, diced
• 1 cup celery, diced
• 1 green bell pepper, diced
• 4 to 6 cloves garlic, minced
• 2 tablespoons canned green chiles, diced
• 1 teaspoon cumin seeds
• 1/2 teaspoon oregano leaves
• 1 to 2 tablespoons chili powder
• 1/4 to 1/2 teaspoon crushed red hot pepper (optional)
• 14 ounces firm Chinese-style tofu, frozen, thawed, drained and crumbled
• 2 cups black beans, cooked
• 1 skinless boneless chicken breast, cooked and diced
• 1 (15-ounce) can tomatoes in purée  

1. Heat oil in large pan. Add onion, celery, green pepper, and garlic. Sauté over medium heat until onion is translucent.
2. Add green chiles, cumin seeds, oregano, chili powder and crushed red hot pepper if desired. Blend and sauté 1 to 2 minutes longer.
3. Add well drained, crumbled tofu, black beans, chicken breast, and tomatoes. Break up tomatoes into smaller pieces. Mix well, partially cover, and gently simmer over low heat for 15 to 20 minutes longer. If chili appears dry while cooking, moisten with some reserved cooking liquid from black beans, a small amount of water, or add a small can of tomato sauce.
4. Add salt or light salt, pepper, and/or hot sauce to taste.

 

• 1 (14-ounce) package firm tofu, drained, cut into 1/2-inch cubes
• 1/4 cup flour
• 1 tablespoon oil
• 1/2 cup Kraft® Special Collection Balsamic Vinaigrette Dressing
• 3 tablespoons soy sauce
• 1-1/2 cups chopped cabbage
• 1 cup fresh green beans, trimmed, cut in half
• 1/2 cup each sliced onions and carrots
• 1/2 cup fresh or frozen soy beans (edamame) or garbanzo beans 
• 2 cups Minute® Brown Rice, uncooked   

1. Toss tofu with flour in small bowl until evenly coated. Heat oil in large skillet on medium-high heat. Add tofu; cook 8 minutes or until lightly browned on all sides, stirring occasionally. Remove from skillet; cover to keep warm.
2. Mix dressing and soy sauce until well blended. Add 2 tablespoons of the dressing mixture, vegetables and soy beans to same skillet; cook and stir 10 minutes or until vegetables are crisp-tender.
3. Meanwhile, cook rice as directed on package. Add remaining dressing mixture and the tofu to vegetable mixture; mix lightly. Cook 2 minutes, stirring gently. Serve over the rice.

• Serves 4  
• Calories: 430
• Fat: 16 g
• Cholesterol: 0 mg
• Sodium: 1020 mg     

From www.kraftfoods.com  Comment: �?SPAN>This was the first time I had made tofu and this recipe is delicious. I will definitely make it again!�?/SPAN>