Home ยป cupcakes all around!

cupcakes all around!

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
black pepper.

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.

“I smell TOFU!!! Hook me up, mommy!”

Question: Do you like tofu? What’s the last thing that made you smile?

Half way to the weekend!

Share With Your Friends!


  1. August 25, 2010 / 6:25 am

    I have never even tried tofu! I try to avoid soy because of my thyroid and am afraid I might end up loving it and wanting it everyday!

  2. August 25, 2010 / 8:08 am

    I’m not a tofu fan. I’d rather have either chicken parm or eggplant parm. There’s just something about that texture.

  3. August 25, 2010 / 8:29 am

    You are like the best dietitian ever Nicole! I am sure those patients loved you for allowing them to indulge yesterday ha!
    Me and tofu do not go good together. I have tried it but disliked it very very much. The recipe looks good though, minus the tofu haha:)

  4. August 25, 2010 / 8:41 am

    Mmmm, your tofu looks so good!!!

    You’re so good at what you do! ๐Ÿ™‚

  5. August 25, 2010 / 8:55 am

    I love tofu, although I’ve never tried it in a dish like this before. I usually just add it to a stir-fry or bake it with BBQ sauce.

    Great reminder that food really does have an emotional component, and sometimes that’s a really good thing! ๐Ÿ™‚

  6. August 25, 2010 / 8:59 am

    Cupcakes bring happiness!!! Cute story!

    I love chicken parm, so I would probably try tofu parm ๐Ÿ™‚

  7. August 25, 2010 / 9:39 am

    So sweet on the cupcakes. I agree that if something isn’t going to do extreme detriment to your health, taking pleasure in food on occasion is a need.

  8. August 25, 2010 / 9:51 am

    What a fun story–you are right food is also good for the soul ๐Ÿ™‚

  9. August 25, 2010 / 10:23 am

    I actually pondered this the other day when thinking about a chicken parm sandwich. I’m glad it turned out so well!

  10. August 25, 2010 / 11:58 am

    Tofu can be surprisingly good! I really enjoy it.

    That cupcake story is sweet. Cupcakes would make me happy too. ๐Ÿ™‚

  11. August 25, 2010 / 12:08 pm

    I’m so going to try this out. Jacob and I have actually been enjoying tofu lately… Especially peanut butter crusted tofu!

  12. August 25, 2010 / 12:18 pm

    My friend’s dad made tofu kebabs one time and I loved them but I didn’t think to get the recipe. All I know is it had some asian style sauce!

  13. August 25, 2010 / 12:50 pm

    I made tofu parmigiana once and it is the only way I have found to cook tofu in a way that I like it.

    I wish I liked tofu more – just can’t get over the texture!

  14. August 25, 2010 / 2:32 pm

    Okay, after your and Lee’s recommendations, I’m trying this out! I LOVE tofu! I’ve only ever had it a couple of ways (baked w/different marinades), but it is so delicious. I haven’t had it in too long!

    LOVE the Lily picture! ๐Ÿ™‚

  15. August 25, 2010 / 4:08 pm

    LOVE TOFU and I am definitely going to steal this recipe!! Love how low in carbs it is – great for diabetics like me ๐Ÿ˜€

    Wow, your hubs is brave – I don’t even think my husband would look at that dish. Last week I made a cream of tomato curry soup, it came out delicious and my husband yelled from the living room “what smells like ass?!”

    That’s okay – more for me!

  16. August 25, 2010 / 4:37 pm

    I love tofu and this recipe sounds so awesome!! I don’t think Andrew would be into it though… will have to make it on a night he’s home late!! ๐Ÿ˜‰

  17. August 25, 2010 / 4:48 pm

    Cupcakes always brighten my day too! ๐Ÿ™‚ The tofu parmigiana looks really AMAZING. I’m adding this one to my list of things to make. The last thing that made me smile was Lily’s cute pic!

  18. August 25, 2010 / 5:17 pm

    I’m with Mr. Prevention: a little tofu goes along way.

    Lily seems to dig it though. ๐Ÿ˜‰

  19. August 25, 2010 / 6:25 pm

    I don’t think I can get my hubby on board for trying tofu. He usually says “I’ll try anything except tofu”.

  20. August 25, 2010 / 8:36 pm

    I do like tofu! Got my husband to love it too ๐Ÿ™‚ We’ve done tofu marsala a couple times, but not yet parmagean. I’ll have to make that sometime!

  21. August 25, 2010 / 9:04 pm

    I’m glad you liked it. It totally didn’t taste like tofu at all!

  22. August 25, 2010 / 9:27 pm

    Wow- that looks amazing! I’m definitely going to try that recipe… thanks! ๐Ÿ™‚

  23. August 25, 2010 / 9:50 pm

    What a fantastic recipe! I’ve never thought of using tofu in something like this. Definitely bookmarking this one. And food can definitely boost the soul…like for me, when I try this recipe!

  24. August 25, 2010 / 10:24 pm

    It looks so delicious, surely a delight for any foodlover…

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