Canadian Living – September 2019

ON THE

TABLE IN

30

MINUTES

Slice tofu into ½-inch slices. Pat dry and rub

on both sides with cut sides of garlic; season with

VDOW'UHGJHWRIXLQÀRXUWDSSLQJR̆H[FHVV'LS

LQHJJVOHWWLQJH[FHVVGULSR̆'UHGJHLQEUHDG

FUXPEPL[WXUHSUHVVLQJWRDGKHUH

Preheat oven to broil. Heat oil in large

RYHQSURRIVNLOOHWVHWRYHUPHGLXPKLJKKHDW

FRRNWRIXXQWLOJROGHQDQGFULVS\WRPLQX

WHV7RSHDFKWRIXVOLFHZLWKWEVSWRPDWR

SDVVDWDDQGVSULQNOHZLWKFKHGGDU%URLOXQWLO

JROGHQWRPLQXWHV

PER SERVING 615 cal, 28 g pro, 39 g total fat (13 g sat. fat), 38 g carb

(2 g dietary fibre), 145 mg chol, 780 mg sodium.

VEGGIE PARMIGIANA

MAKES 4 SERVINGS

¾ cup grated Parmesan cheese
¾ cup dried bread crumbs
⅔ cup all-purpose flour
2 eggs, lightly beaten
450 g soft tofu (not silken)
2 cloves garlic, halved
salt
⅓ cup olive oil
1 cup Mutti Strained Tomatoes (Passata)
1⅓ cups shredded aged cheddar cheese

,QERZOFRPELQH3DUPHVDQDQGEUHDG
FUXPEV3ODFHÀRXULQVHSDUDWHERZOSODFH
eggs in another bowl.

TEST

KITCHEN

TIPS

Mutti Strained Tomatoes

(Passata) is made from fresh,

ripened tomatoes that are

crushed then strained,

resulting in a very smooth

texture and deep red colour.

It’s a great option for recipes

with short cooking times—

no waiting for chunks of

tomato to cook down!

Serve this dish with a

green salad tossed with

a light vinaigrette.

CANADIAN LIVING SEPTEMBER 2019 | 79