I thought when we moved from Chicago to Cincinnati that I would be content with the winters now. It seems that Cincinnati is proving me wrong.
We have been dumped with snow for the last two weeks.
The first 3 days of this week the weather took and turn and shot up to almost 50 degrees!
This melted much of the snow. Not all of it. But a lot.
This morning I woke up to snow.
I’m done. I’m ready for spring.
My fingers are stiff and freezing as I type.
Thanks a lot Punxsutawney Phil.
I blame it all on you.
1 block extra firm tofu
1 cup Zesty Italian Dressing
2 Tb Flour
1 1/2 c Panko Breadcrumbs
1/2 c Parmesan cheese
salt and pepper
3 Tb Olive Oil
1/2 c mozzarella cheese
2 Tb basil pesto
Remove tofu from packaging and squeeze out excess water by placing between to paper towels and pressing down on the block.
Slice tofu lengthwise. Then slice the two pieces from corner to corner, making triangles. Gently place triangles in a ziplock bag and pour Italian dressing in, moving bag around so all pieces are covered in dressing. Place in the refrigerator for 2-3 hours.
In a flat bowl, mix eggs.
In a separate bowl, mix together Panko and parmesan cheese
Drain excess dressing from bag. Toss in flour and move around to coat.
With each piece of tofu, remove from bag, dip in egg evenly coating it. Then dip in panko, evenly coating it. Setting aside on a plate.
Heat olive oil in a pan. Place tofu triangles in pan, cooking each side until nicely browned. Top with a spoonful of pest and a sprinkle of mozzarella cheese. Place pan under the broiler for 2 -3 minutes until cheese is nicely melted and slightly browned.
Serve with spaghetti and sauce.