Last week I had an interesting culinary experience. In honor of Passover week I planned to go through the whole week w/o eating leaven, as many people do when the celebrate the Passover. That means no bread or anything else that might have leaven in it (like cakes/brownies/cookies/pancakes), so I planned the week’s meals accordingly. One of the nights I made this tofu recipe, which looked really good. It’s Tofu Parmigiana! The tofu tastes great as it takes on the flavor of the sauce and cheese yet keeping its “breaded” (I used matzo meal) texture.

I love trying out new recipes and this one was certainly a winner!

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