This is the most flavorful breadcrumb mixture ever! I based this recipe on a dish my good friend made from an Italian cookbook. The original recipe called for lots of butter, but I used Earth Balance and tofu. For the stuffing, I used leftover bread heels and crusts that I froze and then processed in my food processor. You can also use store-bought breadcrumbs (unflavored) and it will work just as well.
Stuffed Tofu Milano
1 package Organic Nasoya firm or extra firm tofu, drained well and sliced into 1/4 inch thick pieces.
3/4 cup Earth Balance buttery spread, melted
1 tsp v Worcestershire sauce
1/2 tsp dry mustard powder
1/2 tsp garlic powder
1/2 tsp salt
BREAD CRUMB SEASONING
2 cups bread crumbs
1/4 cup dried parsley flakes
1 TBS dried Italian seasoning
3/4 tsp salt
2 TBS nutritional yeast flakes
In food processor, add bread crumbs, parsley, Italian seasoning, salt and nutritional yeast. Pulse until mixed well and resembles fine bits. Remove and set aside.
Melt Earth balance and stir in Worcestershire, mustard powder, garlic powder and salt. Mix well. Pour marinade into wide bowl. Drain tofu and pat dry. Cut in half and then slice into 1/4 inch pieces. Using a cast iron or non-stick skillet, heat pan over medium high heat.
Dip tofu pieces in marinade and place in hot skillet. Brown on both sides (approx 10 minutes). Remove from skillet and place several pieces in single layer in a 9 by 9 pan coated with oil or non-stick spray.
Preheat oven to 400 degrees Fahrenheit.
Top first layer of tofu with breadcrumb mixture. Add a second layer of browned tofu. Add more breadcrumbs. Pour remaining marinate over top (If you don't have any marinade left over, dot top of tofu with Earth balance).
Cover with foil and bake 30 to 35 minutes. Remove from oven and let sit covered for 5 minutes.