Yesterday was one of those days that you feel lucky to be in the right place at the right time. I was sitting in my office right before lunch, charting away, when the social worker comes through the clinic doors.
Social worker: Oh, dietitian! Dietitian!…Mr.XYZ’s family brought cupcakes for all of the patients to celebrate his 85th birthday. They’re passing them out now…I thought I should let you know.
Me: Are they chocolate? [because chocolate has a lot of phosphorus which is bad for our patients]
Social worker: I’m not sure.
::We walk out to the dialysis clinic. All the patients are smiling…beaming even, with their cupcake frosting covered teeth and apple juice juice boxes::
Me: Okay, they’re not chocolate. Good. But even if they were, I don’t think I’d stop them. They all look too darn HAPPY!
Dialysis patients are generally speaking, very sick pups, and seeing those cupcakes light up their faces with smiles was just enough to make your heart melt 😀 And that just goes to show that food is not only about fueling the body, but the also the soul.
And at the risk of getting visual daggers thrown at me over dinner, I dared to take my tofu kick a step further with this dish. Lee posted this recipe and I really wanted to try it! Despite Mr. Prevention’s moans and groans over MORE tofu, he came around.
Tofu Parmigiana slightly adapted from In My Tummy
1/2 cup seasoned bread crumbs
5 4 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt and pepper, to taste
1 (14 ounce) package extra firm tofu
2 tablespoons extra-virgin olive oil
1 (18 ounce) can/jar tomato marinara sauce
1/2 teaspoon dried basil
1 3 clove garlic, minced
4 ounces 2% shredded mozzarella cheese
1 egg, beaten
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and
Slice tofu into 1/4 inch thick slices (picture below), and place in bowl of cold water press water out of tofu using paper towels. Coat tofu in egg and one at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 2 tablespoons Parmesan.
Bake at 400° F for 20 minutes. Serves 5.
Nutrition Information (per serving): 340 calories; 18.4 g. fat; 57 mg. sodium; 1014 mg. sodium; 18.8 g. carbohydrate; 3.2 g. fiber; 22.6 g. protein
Result: This was delicious! It tasted EXACTLY like chicken parmigiana (a favorite of mine)…but with tofu! If you’re not a tofu fan, or don’t know if you like tofu, this would be a great way to try tofu again, or to give tofu a shot. As much as Mr. Prevention doesn’t like tofu and whines about it at dinner, he even ate this and said it was “okay”. Honestly though, two big thumbs up from me!!! I like this it’s low in carbohydrates and high in protein. The sodium content is high and that’s because of the marinara and bread crumbs…cheese, too. If you’re up for making homemade marinara, that would cut out some of the sodium.
I cut the tofu to look like this, and I pressed most of the liquid out using paper towels.
I also layered it in the baking dish over-lapping.
Question: Do you like tofu? What’s the last thing that made you smile?
Half way to the weekend!