tofu chops

Prep Vegan egg…

One egg equals [1 tablespoon flax meal plus 3 tablespoons water].

Prep Tofu cutlets…

1 pack of extra firm tofu, freeze, then thaw (provide a chewy texture), press to release water

1 cup chopped celery

½ cup ground carrots

2 T minced garlic

1 T grated Parmesan cheese

2 Vegan eggs (see prep above)

Ranch seasoning mix

Salt

Cracked Pepper

Italian seasoning

1/3 cup cornstarch

Other ingredients…

Smoked Provolone

Spaghetti Sauce

3 T of cooking oil

Preheat oven to 400 degrees.

Form Patties...

1. Grind tofu and vegetables. Add seasoning, cornstarch, and vegan egg.

2. Using a ¼ cup measure scoop, level the tofu mixture into a heated oiled skillet over medium high heat. Cook until brown on each side. Repeat until you have no more mixture remaining. Place on paper towel.

3. Place a thin layer of sauce into the bottom of your baking dish. Arrange your cutlets on top of this sauce layer. Place provolone cheese on top of each cutlet. Pour sauce on top of cheese. Repeat.

4. Bake for 20 minutes covered. Then an additional 10 minutes uncovered. Enjoy.