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Easy Vegan Gluten-Free Parmesan Dinner

Updated: Jul 20

Whenever I finally find some type of recipe online I have to navigate through a prologue almost longer than The Bible before I scroll down to the recipe. I'm not here to introduce you to you some literary masterpiece, just a simple vegan recipe. No exordium here - just food. #alwayshungry





Easy Vegan Gluten-Free Parmesan Dinner


Ingredients

  • 1 package Extra Firm Tofu

  • 1/4 cup Coconut Flour

  • A couple of spins from fresh ground Pink Salt

  • A couple of spins from fresh ground Pepper

  • 1/4 cup Extra Virgin Olive Oil

  • Vegan Provolone Cheese Slices

  • Gluten-Free Pasta

  • Tomato Sauce (pre-made or homemade)

  • Chopped fresh Parsley

  • As many Hot Seeds as you want! (aka "Red Pepper Flakes")


Preparation

First, set a pot of salted water to boil on the stove for the pasta and follow directions on pasta package. While waiting for water to boil, make sure your tofu is not wet right out of the package.* Cut the desired amount of tofu into about 1/2 inch thick slices. Place them on top of a doubled paper towel to remove any excess moisture (both sides). Cover all sides of tofu with Coconut Flour and gently pat in. Place a skillet/pan on high heat stove. Once the pan is hot pour in the olive oil. After the olive oil is hot (throw in a few sprinkles of coconut flour, if it sizzles it's ready!) place the tofu in the hot oil. Turn down the heat to medium-high and brown tofu on each side. While tofu is cooking get a plate and grind some salt and pepper onto the plate. Remove tofu once golden and place onto salted/peppered plate. Grind a bit more salt and pepper onto the top of the tofu. Place a spoonful or two of sauce on each slice then top with cheese. Put plate in microwave for a or toaster oven to melt cheese. Warm up the rest of the sauce in either microwave or on stove. After pasta is cooked and drained, return pasta to pot and gently stir in sauce to combine.



Plating

Place sauced pasta on plate. Then finished tofu slices on top of pasta. Sprinkle the freshly cut parsley and hot seeds onto the entire dish.




*Take the tofu out of the package and drain. An easy way to do this is from the night before by placing the tofu in a strainer inside a bowl then refrigerate overnight. When you you are ready to use it the liquid will be in the bowl, not in the tofu.



I have tried numerous gluten-free pastas. This one was perfect for this dish. Pastas made from quinoa, chickpeas, lentils and edamame are usually very high in protein.







Chicken Parmesan used to be my favorite meal ever. Since I have been vegan I haven't had anything like it. This definitely was even more delicious than any other parmesan I have ever had before. Chickens are my fourth favorite animal. Can you guess what my first three are? #hugchickens #friendsnotfood #vegan #love



xox Nicole aka your favorite slice


questions/comments: @coachnic386


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