Parmesan And Peppercorn Encrusted Tofu Recipe

About this recipe

A high-protein vegetarian dinner featuring tofu coated in grated Parmesan and black peppercorns, baked to perfection. Serve with noodles and marinara sauce for a satisfying meal.

Ingredients

• 6 pcs Licious Brown Eggs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 200 g Organic Tofu - Soy Paneer
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut 500 g of firm tofu into thick slices and pat dry with a paper towel to remove excess moisture.
3. 3. Crack 2 eggs into a bowl and whisk until smooth.
4. 4. Dip each tofu slice into the whisked eggs, ensuring an even coating.
5. 5. Roll the egg-coated tofu slices generously in 100 g of grated Parmesan cheese.
6. 6. Sprinkle 1 tsp of ground black pepper evenly over the coated tofu slices.
7. 7. Wrap each tofu slice individually in aluminum foil, creating loose packets to allow steam to escape.
8. 8. Place the foil packets on a baking sheet and bake in the preheated oven for 40-45 minutes.
9. 9. For a crispy crust, remove the foil and bake uncovered in a glass baking dish for an additional 10 minutes.
10. 10. Serve the Parmesan and peppercorn encrusted tofu with cooked noodles and 200 ml of marinara sauce for a complete meal.