Serves 4
Ingredients:
330 grams firm tofu
2 tablespoons breadcrumbs
salt and pepper, to taste
oregano powder
2— 3 teaspoons olive oil
4 —5 cloves garlic, pressed and minced
1 1/2 cups crushed tomatoes
dried basil, to taste
pizza seasoning, to taste
8 píeces kesong puti (the type that comes in
banana leaves), mashed together
Method:
Slice the tofu into thin strips. In a bowl combine breadcrumbs and a pinch each: salt, pepper, and oregano.
Press tofu one strip at a time into the breadcrumb mixture. Be sure to coat the tofu well.
In a skillet, heat olive oil and fry the tofu until golden brown. Tofu browns quickly, so be sure to watch it carefully. Set aside.
In the same pan, sauté the garlic until slightly brown. Pour in crushed tomatoes and simmer with the garlic for about 2 to 3 minutes.
Season tomatoes with salt, pepper, oregano, basil, and pizza seasoning. Simmer for about 5 minutes or until the sourness of the tomatoes evaporates.
Preheat the oven to 400°F.
Spoon some sauce into the bottom of an oven-proof dish and place a layer of tofu on top. Alternate layers of tofu and sauce, ending with a layer of sauce on top.
Sprinkle the kesong puti evenly on :op of the tofu-sauce mixture.
Bake for about 10 minutes or until the cheese melts.
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