Tag Archives: moscato

Tofu Parmesan

“People tend to be more tofu-like, able to absorb whatever environment they’re dropped into. But where does the adaptability end and your actual personality begin?”–Sloane Crosley

While making dinner tonight, I couldn’t stop thinking about Sloane Crosley’s tofu quote. First, I just so happened to be making tofu, and secondly it made me think of a conversation that I had with my dear friend over the weekend.

Do you think that imitation is the sincerest form of flattery? Or, do you find that it just drives you batty?

Why do people struggle to just be themselves around others?  Do you think they have any idea how they come across to others?

I know, this post is just full of unanswered questions. Lately these things continue to plague my mind.

Anyone have advice, insight, or comments out there?

Tofu Parmesan

Recipe Adapted from Eating Well


1 large block of firm tofu

1 Cup Panko Bread Crumbs

1/2 Cup Ground Flaxseed Meal

1 Tsp Ground mustard

1  Tsp Chili powder

1/2 Tsp cumin

1/2 Tsp Sea salt

1/2 Tsp Paprika

1/2 Tsp Cracked black pepper

1/2 Tsp Korean red pepper flakes

1 Pinch of garlic salt

1/2 Cup liquid egg white Egg Beaters

*(Optional toppings) Marinara sauce, fresh basil, grated mozzarella cheese


Preheat the oven to 200 °C, 400°F. Prepare a baking pan and line with aluminum foil. Use Misto or cooking spray and lightly coat aluminum foil. Set pan aside for prepared tofu.

First drain the water from the tofu. You will need to continue to blot the tofu with paper towels, as well as place something heavy on top of the tofu to help the draining process. You do not need to be exact and precise, however draining the water helps the tofu texture get crispier when baked.

Cut tofu into long rectangles. Or, cut into rectangles like I did.

Place egg in shallow dish. Combine remaining seasonings/ Pank0 bread crumbs -Ground Flaxseed Meal, Ground mustard, Chili powder, cumin, Sea salt, Paprika, Cracked black pepper, Korean red pepper flakes, and garlic salt into another shallow dish.

Dip tofu into egg mixture then into the seasoning and panko bread crumb mixture. Coat the tofu evenly and place onto the baking pan.

Bake tofu for 20-25 minutes, turn tofu over 10-15 minutes into cook time.

Top with marinara sauce, fresh basil, and grated mozzarella cheese.

Hmmm… Not sure what to whip up with your tofu? Why not a side of mushrooms? These are not just any mushrooms, they are AMAZING mushrooms. Don’t take my word for it, try them out for yourself.

Moscato Mushrooms


8 Whole Button mushrooms, sliced

5 Tbsp EVOO, or Olive Oil

1 Tbsp Minced garlic

1 Tsp Cracked black pepper

4 Tbsp Moscato

1 pinch Sea salt

1 pinch Garlic salt

1 pinch Italian seasoning


Heat EVOO or olive oil in large pan, toss in minced garlic, sauté  for 1 minute.

Drop sliced mushrooms into the pan. Cook until mushrooms are just starting to get tender (you can cover) stirring as needed.

Once tender, sprinkle italian seasoning, garlic salt, and black pepper on mushrooms. Pour in moscato, stir a bit, and serve.