Go to any Italian restaurant, and you are guaranteed to find a host of “parmesan” themed dishes: chicken parmesan, veal parmesan, etc. The vegetarian version is usually eggplant parmesan, but it just so happens that I am a vegetarian who is not a big fan of eggplant. Or mushrooms, for that matter. This often raises challenges in restaurants, especially restaurants that think they can just slather a thick sauce on a grilled slab of eggplant and call it a meal. Excuse me, it’s not.
During a conversation with the boyfriend, who was craving chicken parmesan for dinner, I posed the question: What about tofu parmesan? When cooked correctly, tofu can be just as thick and hearty as meat. As we already know from previous posts, I happen to be dating an omnivore who sure knows how to cook a damn good piece of tofu. So, we set out for a complicated cooking process with a multitude of pots, pans, and dishes. Yes, there’s a lot of washing and drying to do at the end, but it’s worth it – the result was an awesome classic dinner, with absolutely no traces of eggplant for me. (Recipe follows)