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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (10.5-ounce) packages extra-firm tofu, drained and cut into 1-inch cubes |
1 tablespoon lemon juice |
1/3 cup cornstarch |
1/4 cup grated parmesan cheese |
1/4 cup dry breadcrumbs |
1 tablespoon minced fresh parsley |
1 teaspoon dried italian seasoning |
3 egg whites |
vegetable cooking spray |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
2 cups marinara sauce, divided |
1 tablespoon drained capers |
lemon wedges (optional) |
Directions:
1. Place tofu cubes and lemon juice in a large heavy-duty zip-top plastic bag; seal bag, and shake gently to coat. Add cornstarch to bag; seal bag, and shake gently to coat. Let stand 1 hour.
2. Combine Parmesan cheese, breadcrumbs, parsley, and Italian seasoning in another large heavy-duty zip-top plastic bag; seal bag, and shake well. Place egg whites in a shallow bowl; stir well. Dip tofu cubes into egg whites, and add to cheese mixture in bag; seal bag, and shake gently to coat.
3. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add tofu cubes, and cook 8 minutes or until browned, turning occasionally.
4. Spoon pasta onto individual plates, and top with tofu cubes. Spoon marinara sauce over tofu and pasta; sprinkle with capers. Serve with lemon wedges, if desired.
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