Ciao mi gente! (Bet you didn’t think I was multilingual!) This week’s video has an Italian influence and I absolutely love cooking Italian dishes because there is so much preciseness that goes into the flavor profile to make it a complete dish. I thank my grandfather for my preference in Italian cooking -even though we aren’t Italian… or maybe we have some Italian in us somewhere down the line, anyway back to the topic- and this was a fun one to make. Tofu has some bad street cred and I believe its because no one has had it prepared the right way. I’ll admit, I was a little reluctant with this recipe because the inside of the tofu wasn’t seasoned but it came it out delicious! The sauce really makes this dish pop out and the details on the red wine cannot be shared due to family secret recipes. I’m sure you understand but try out a few to see how you like the way it comes out! Nos vemos la proxima semana! Ciao ciao mi gente!
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For the tofu
1 block extra firm tofu
1 cup vegan panko crumbs
1/2 cup all pupose flour
1/2 cup water
1/4 cup vegetable oil for frying (other oils should work as well)
1 1/2 tsp italian seasoning (parsley, oregano, thyme, basil, rosemary)
1 1/2 tsp garlic powder
1 1/12 tsp onion powder
For the sandwich
12″ baguette split between both sandwiches
1/2 cup marinara sauce split between both sandwiches
1/2 cup vegan mozzarella cheese split between both sandwiches
1/4 cup vegan parmesan split between both sandwiches (can skip or add extra mozz if you do not have this on hand!)
For the sauce
1 cup marina
1/2 cup of red wine (red cooking wine is fine as well)
3 minced garlic cloves