I never used to eat tofu. I couldn’t stand it.
But when I started making tofu for my infant son, I found a way to prepare tofu so that he would eat it. In fact, he loved it.
Even more surprising? I loved it.
After some time, I decided it was time for me to branch out and try preparing tofu (and eating it) in another way. But what could I use for inspiration?
Well, I have the privilege of calculating the nutrition information for the popular recipe blog Damn Delicious. I’ve tried several of her recipes, all of which have been a smashing hit in our household. A couple of my favourites are the One Pot Lemon Orzo Shrimp (which I made with couscous), and the Quinoa Chicken Parmesan.
When looking for a tofu inspiration, I remembered how well the quinoa crust had worked on the chicken parmesan. So I decided to try it with tofu.
The result? My family is eating more tofu than ever.
Why It’s A Smart Choice
- Each serving contains 24g of high quality protein, over 3mg of iron, and the same amount of calcium that you’d find in a glass of milk.
- Tofu is made from soybeans. Eating soy may improve heart health through several mechanisms with an end result of lowering systemic inflammation.
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
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Quinoa Encrusted Tofu Parmesan
Yield: 4 servings
Category: vegetarian
Cuisine: Italian
Print Recipe
Pin RecipeIngredients
- ½ cup quinoa, uncooked
- 1 package extra firm tofu
- ¼ cup flour (wheat or gluten free)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 1 egg
- 85g (3 oz) mozzarella cheese
- 8 tsp parmesan cheese
- 1 cup marinara sauce (I used this recipe)
- Fresh basil leaves, chopped
Instructions
- Cook the quinoa according to the package instructions.
- Meanwhile, wrap the tofu in a clean tea towel and place under something heavy (like a cast iron pan) to remove the excess moisture.
- Preheat oven to 400 degrees Fahrenheit.
- Combine the flour with the garlic powder, onion powder, and salt in a shallow bowl.
- Whisk the egg in another shallow bowl.
- Place the cooked quinoa in a third shallow bowl.
- Cut the tofu into 8 slices (see photo).
- Take one piece of tofu and cover it with the flour.
- Dredge it in the egg, making sure it’s fully coated.
- Press the tofu into the quinoa. Spoon more quinoa on top of the tofu and press firmly to coat.
- Transfer the coated tofu onto a greased baking sheet.
- Repeat with the remaining slices of tofu.
- Divide the mozzarella cheese evenly on top of the tofu pieces.
- Do the same with the parmesan.
- Bake in preheated oven for 15-20 minutes or until the cheese is melted and the quinoa is crispy.
- Remove from oven and drizzle with marinara sauce.
- Top with freshly chopped basil leaves.
Nutrition
- Calories: 319
- Sugar: 6.5
- Fat: 3.5
- Carbohydrates: 30.5
- Fiber: 3.5
- Protein: 23.5
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8 Comments on “quinoa-encrusted tofu parmesan (gluten free)”
How much does 85 grams of cheese equal to in ounces?
it’s 3 oz. I’ll update the recipe to include both measurements!
would coconut flour work for this as well?
I think it would!
What is the sodium count per serving?
It depends on the marinara sauce you use but somewhere in the range of 600mg/ serving.
What is your take on the soy/estrogen link? I love tofu but have heard conflicting information.
I wrote a post on that topic! https://www.smartnutrition.ca/nutrition-2/soy-want-know-truth/