Crispy Tofu Parm with Spaghetti Marinara
with Gluten-Free Pasta & Fresh Mozzarella
- Wheat
- Soy
- Milk
- Eggs
Classic Italian-American vibes abound in this old-school meal with a vegetarian twist! Crispy battered tofu is spread with marinara sauce and topped with mozzarella, which melts to gooey perfection. It's accompanied by spaghetti tossed with tangy marinara and Parmesan. All you need is a red-checkered tablecloth to set the mood!
Ingredients
14 ounce
Marinara Sauce
1 cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
82 g
Tempura Batter Mix
(Contains: Wheat, Milk, Eggs)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
2 unit
Scallions
½ tablespoon
Tuscan Heat Spice
ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
4 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Thinly slice mozzarella into rounds. Halve tofu crosswise, then slice each half widthwise (you’ll have four thin square planks; eight planks for 4 servings). Season generously with Italian Seasoning, salt, and pepper; set aside.
In a shallow dish, whisk tempura batter mix with ½ cup cold water (1 cup for 4 servings). Place panko in a separate shallow dish.
Add tofu to dish with batter and turn to coat evenly. (TIP: Use a fork to gently turn tofu in batter and transfer to next dish.) Transfer tofu to dish with panko and turn to coat, pressing to adhere.
Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu.
Cook until golden brown and crispy, 2-4 minutes per side (if tofu begins to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate; season both sides with salt.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain.
Heat a drizzle of oil in pot used for pasta over medium heat. Add scallion whites; cook, stirring, until fragrant, 30 seconds.
Add marinara, garlic powder, ¼ cup reserved pasta cooking water, 2 TBSP butter, ½ TBSP Tuscan Heat Spice, and 1 tsp sugar (⅓ cup pasta cooking water, 4 TBSP butter, 1 TBSP Tuscan Heat Spice, and 2 tsp sugar for 4 servings). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 3-5 minutes.
Stir drained spaghetti and half the Parmesan into pot with sauce until coated. Taste and season with salt and pepper.
Heat broiler to high.
Transfer tofu to a baking sheet. (TIP: Line with foil for easier cleanup!) Spoon a thin layer of sauce over tofu (we used about 1 TBSP per piece). Lay mozzarella slices over tops of tofu.
Broil until cheese is bubbly and browned in spots, 1-2 minutes. TIP: Watch carefully to avoid burning.
Divide spaghetti between plates and sprinkle with remaining Parmesan. Place tofu parm on the side and sprinkle with scallion greens. Serve.
