LCBO Food & Drink Holiday 2020



Instead of chicken or veal, seared slabs of tofu are baked under a blanket of garlicky tomato sauce and two cheeses for a memorable vegetarian parmigiana. If a guest does not eat rennet-based cheeses (most vegetarians are fine with them) use a Parmesan-style cheese made with vegetable rennet. This recipe yields more tomato sauce then you will need, but it freezes well. TOMATO SAUCE 2 cans (each 798 mL) Italian plum tomatoes ⁄ cup (60 mL) extra virgin olive oil 1 small onion, finely chopped 3 cloves garlic, minced 2 sprigs basil Salt and freshly ground pepper Sugar to taste 3 blocks (each 455 g) firm tofu, drained Salt and freshly ground pepper to taste 3 tbsp (45 mL) canola oil, divided ⁄ cup (80 mL) chopped basil ⁄ lb (225 g) mozzarella, coarsely grated ⁄ cup (125 mL) finely grated Parmesan Chili flakes for serving 1 Empty tomato cans into a large mixing bowl. Remove and discard any bits of skin and unripe toma- to. Gently crush tomatoes with your hands. Set aside. 2 In a large pot, heat oil over medium heat. Add onions. Cook, stirring, until so , about 5 min- utes. Add garlic. Cook 1 minute. Stir in tomatoes and basil. Raise heat to high. When it starts to bubble, lower heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is thick

4 In a large nonstick frying pan, heat 2 tbsp (30 mL) oil over medium-high heat. Add half the tofu and cook until golden and crisp, 5 to 6 minutes per side. Drain on paper towel. Add remaining 1 tbsp (15 mL) oil to pan and cook remaining tofu. 5 Preheat oven to 400 F (200 C). 6 Spread ⁄ cup (125 mL) tomato sauce in bottom of a 7 x 11-inch (18 x 28-cm) baking dish. Arrange half of tofu in dish. Top with ⁄ cup (125 mL) tomato sauce and sprinkle with half of chopped basil, mozzarella and Parme- san. Make another layer with remaining tofu, 1 cup (250 mL)

and delicious, about 30 minutes. Remove and discard basil. Sea- son with salt and pepper. If it’s too tart, add just enough sugar for balance. (Cooled sauce will keep, covered and refrigerated, for up to 1 week.) 3 Line a baking sheet with a double layer of paper towel. Cut each block of tofu lengthwise into 4 even steaks. Place tofu steaks on baking sheet. Cover with a double layer of paper towel. Place another baking sheet on top and weigh it down with heavy objects for 10 min- utes. Remove paper towel and season both sides of tofu with salt and pepper.

tomato sauce, remaining basil and cheeses. (Save remaining sauce for another use.) 7 Bake on middle rack until hot and bubbling, about 25 minutes. Serve with chili flakes. Serves 6


Tofu Parmigiana challenges culinary tradition, but stick to its classic wine partner—Chianti—for a splendid pairing. Sangiovese has an amazing affinity for tomato sauce. Rocca delle Macie Riserva Chianti VINTAGES ESSENTIALS 111641, $15.95



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