This dip was something I made up on a recent IG live and I was not sure how it would turn out. I knew it would be good enough to eat, but I was not prepared for how insanely delicious it was!! I have made it several times since then and it is a new favorite. Hatch chiles are in season right now and if you can find them, they are special. Hatch chiles have a little heat, but they’re also kind of nutty and earthy. But when you roast them, they become almost sweet and smoky. They are delicious and people buy cases of them right now, roast them, peel and seed them and freeze them to enjoy during the year.Continue reading
Panzanella is a great way to use up leftover stale bread and you know how I love to NOT waste food! You can use any bread you like – gluten-free, grain-free all work too. It is classic to make panzanella with juicy tomatoes, onions, cucumbers and basil, but you can switch it up during different seasons. Chickpeas are not a common ingredient in panzanella, but I love adding them to make this a main dish. Also, the vinaigrette in this recipe is amazing. You can also make a crouton-less and chickpea-less version of this salad + the vinaigrette and use that as a topping for grilled steak, chicken or a side of fish. Just chop up the veg a little smaller!
When I see what is circulating on social media and what generates the most views and clicks, it’s not recipes like this. There isn’t a massive cheese pull or 20 ingredients + 2 sauces. This is just simple, pure food but still flavorful and satisfying. I love any kind of layered casserole. It’s not complicated to make, but it’s still impressive enough to serve to guests. My husband ate this recently and (as usual) said, “Wow! This is actually really delicious!” Moral of this story is don’t sleep on these simple, but wonderful recipes!Continue reading
I love eggplant parmesan, but restaurant versions are way too oily and leave me with a heavy feeling in my stomach. This version is not only much lighter, but faster and easier too. In the summer, I often make a quick fresh tomato sauce which can save you $$$ over buying a good one at the store. I’ll give you this recipe too which you can use over pasta or spaghetti squash. If you see “seconds” at the tomato stands at the farmers market, you can take advantage of them for this sauce or anything that calls for cooked tomatoes.
I love this eggplant parmesan as a hearty main dish with a salad in the summer and I also use this recipe as a vehicle for adding in leftover cooked veggies like sautéed greens, mushrooms or even swapping in roasted zucchini for the eggplant.
It’s not always easy to come up with new salad dressings especially when I have many that I really love. I prefer to change up the salad ingredients and leave the dressings as is. But it is really important to have a few versatile dressings that can go with almost any salad. My Everyday Salad Dressing #2 is my go-to, but even I like a change of pace every once in a while. This vinaigrette is my new obsession and I can barely keep it around because my family loves it so much. The key is adding the olive oil in a steady stream while the blender is going. This is what creates a thick and emulsified dressing. The Dijon mustard is also a great emulsifier. If you want a lighter colored dressing, use a white balsamic vinegar. If you don’t have balsamic, use red wine vinegar and add a splash of maple syrup or honey.Continue reading
A buckle is basically a coffee cake with way more fruit than you’d put in an actual cake. Sometimes you’ll see recipes for fruit buckles with a serious crumble topping plus a glaze. But you know my style for desserts is to keep the sugar at a minimum and not go overboard. I am crazy for the combo of stone fruit and berries, which is perfecto for summer. But if you want to change up the fruit, by all means go for it!Continue reading
you can use the parmesan mix on chicken for different eaters;
Ingredients
Tofu – I use firm or extra-firm tofu. I do prefer organic and Trader Joes sells sprouted tofu if that’s something important to you. The secret to making a nice piece of crispy tofu is to press the moisture out of it. You can do this by wrapping the tofu block in paper towels and putting something heavy on it (like a skillet) for a couple minutes or using a tofu press like the one in the photo.
Parmesan cheese – I love parmesan cheese! I get a block of parmigiano reggiano from Costco and grate it by hand or in the food processor. You can use pecorino (sheep’s milk cheese) or a vegan parmesan instead.
Garlic powder – I like using garlic powder in place of fresh garlic when I want a subtle garlic flavor.
Oregano – I use dried oregano in the seasoning mix for the tofu.
Paprika – There are different kinds of paprika available. I use regular paprika in this recipe, also known as sweet paprika.
Garlic – I use thinly sliced fresh garlic for the tomato sauce. They key is not to burn the garlic. You want it to be golden brown.
Crushed red pepper flakes – is optional, but I find it to be a key ingredient when cooking tomatoes. They add a subtle spice kick.
Tomatoes – I like to use cherry tomatoes, but you can use a large tomato as well.
Basil leaves – basil and tomatoes go so well together. My grandma taught me to tear basil by hand so you don’t bruise it, especially if your knives are not sharp.
How to make parmesan baked tofu
Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.
Tips
If you make a lot of tofu, it may be worth getting a tofu press. It helps press out the moisture out of tofu. This is the one I use.
When sautéing garlic for the tomato sauce, be sure not to burn the garlic or else it will give a bitter flavor to the sauce.
You can tear basil by hand if your knives are not super sharp. That way you don’t bruise the leaves.
If you give this parmesan baked tofu recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!
Serves: 2-4, depending on what else you're serving
Ingredients
Tofu:
1 (12 to 15-ounce) firm or extra-firm tofu block
1 Tablespoon unrefined cold-pressed extra-virgin olive oil (you may need a smidge more)
½ cup grated parmesan cheese (use vegan Parmesan if desired)
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon sea salt
Freshly ground black pepper
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Sauce:
2 Tablespoons unrefined olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes (optional)
1 pint cherry tomatoes, halved
Sea salt and freshly ground black pepper to taste
A few large basil leaves, torn by hand
Instructions
Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.
It’s summertime and I love having my friends over, BUT I do not have the time or the inclination to be cooking for days, especially when they’re over and I want to enjoy their company. I look for easy, delicious recipes that are not time-consuming but also make an impact. We all know the deep fried blooming onions from certain restaurants, but have you ever made them at home and NOT fried them? I’m here to show you how.Continue reading
