Skillet Tofu Parmesan
Pressed tofu, breadcrumbs, and a jar of marinara, fried in a pan instead of baked.
- calories
- 580
- weight
- 13 oz
- cal / oz
- 45
- protein
- 29 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- 60 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Grill grate
- Car camping
- Basecamp
- Vegetarian
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Shelf-stable extra firm tofu | 1 block (about 12 oz) | aseptic carton, no refrigeration until opened |
|---|---|---|
| Dry breadcrumbs | 1/2 cup | Italian seasoned |
| Grated hard parmesan | 1/2 cup | the dry shelf-stable kind in a canister |
| All-purpose flour | 1/4 cup | |
| Water | 3 tbsp | for the flour paste |
| Olive oil | 3 tbsp | dropper bottle |
| Marinara sauce | 1 jar (about 15 oz) | any variety |
| Salt and pepper | to taste |
Method
- Open the tofu, drain it, and slice the block into quarter-inch planks. Stack them on a bandana, fold another over the top, and set the loaded pot on them for ten minutes. Water is the enemy of browning.
- Stir the flour and 3 tbsp water into a thin paste in a cup. Mix the breadcrumbs and half the parmesan on a plate or in a wide bowl.
- Heat the oil in the skillet over a medium flame. Too hot and the crumbs burn before the tofu warms through.
- Coat each slab in the flour paste, press both sides into the crumb mix, and lay it in the pan. Cook three to four minutes per side, until the crust is set and brown.
- Push the slabs to one side, pour the marinara over them, and let it bubble for three minutes.
- Scatter the rest of the parmesan on top, cover, and pull it off the heat for two minutes so the cheese softens.
The original bakes breaded tofu on a wire rack in a 400-degree oven, which is not a thing you have. A skillet does the same job: the crust sets against hot metal instead of hot air, and you only brown two sides rather than six. Egg is the other casualty. A thin flour-and-water paste glues the crumbs on just as well and does not require carrying something that cracks and spoils.
Pressing matters more than it looks like it should. Aseptic tofu comes packed in liquid, and a wet slab steams in the pan instead of browning, which means the breading slides off in one sad sheet. Ten minutes under a loaded pot is enough. Add the sauce at the very end and keep it shallow, or you undo all of it.
Packing
Breadcrumbs, flour, and parmesan each go in their own bag; combine the crumbs and cheese only when you cook, or the cheese clumps. The tofu carton and the sauce jar are the heavy items, so this is a first-night meal.
Variations
- Freeze the tofu at home and thaw it in the cooler. The texture turns spongy and chewy and holds the crust better.
- Serve it over instant polenta or couscous cooked in the same pot beforehand.
- A crushed handful of crackers substitutes for breadcrumbs if you forgot them.
https://domesticsuperhero.com/baked-tofu-parmesan-with-kraft-fresh-take