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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gluten-Free Tofu Parmesan   
    Categories: Pasta, Herbs, Cheese   
         Yield: 4 Servings   
       
        12 oz Gluten free pasta   
        14 oz Firm or extra-firm tofu; cut   
              - in long thin slices   
       1/4 c  Melted coconut oil   
       1/2 c  Quinoa flour   
       1/2 ts Garlic powder   
         1 tb Italian seasoning   
         1 ts Himalayan salt   
         1 c  Fresh grated Parmesan   
              Fresh basil; garnish   
       
     First, cut the tofu in half and place between two dish   
     towels or paper-towels to remove any excess moisture   
     from the tofu. Press the tofu for at least 5 minths and   
     then cut each half into long slices. During this time,   
     cook the pasta according to instructions and make the   
     quinoa flour.   
        
     To make the quinoa flour add ½ cup quinoa to a blender   
     and blend until it is a fine powder (some chunks are   
     okay). Then, season the quinoa flour with the Italian   
     seasoning, garlic powder, salt, and pepper. Set aside.   
        
     Set the oven @ 400ºF/205ºC and line a baking sheet with   
     parchment paper. Take each tofu slice, dip it in the   
     melted coconut oil to lightly coat, making sure to let   
     any excess coconut oil drip off back into the bowl.   
     Then, dip the tofu into the quinoa flour mix to evenly   
     coat. Add each tofu slice to the baking sheet making   
     sure to leave space between each slice.   
        
     Bake for the tofu for 15-20 minutes on one side. Then,   
     remove the pan, flip the tofu, and bake for an   
     additional 10-15 minutes until browned. The tofu will be   
     slightly soft right out of the oven, so let cool on the   
     baking sheet 5 minutes before serving.   
        
     To finish, add desired amount of pasta to your plate,   
     top with garlic roasted tomatoes, 2-3 slices of tofu,   
     parmesan, and fresh basil.   
        
     Enjoy!   
        
     NOTES: Tofu parmesan can be stored in the fridge for 3-4   
     days in a closed container. Best enjoyed day of making!   
        
     RECIPE FROM: https://shortgirltallorder.com   
        
     Uncle Dirty Dave's Archives   
       
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