Surprise Vermicelli Pasta

 I mean delicious yet semi healthy this meal will steal your heart.  I had some tofu and I was wondering if I could do a play on chicken parmesan.  I did it with tofu and this was yummy.

What you need:

For tofu:
1 block of firm tofu
1 cup panko bread crumbs
1/4 cup parmesan cheese grated
Garlic salt
Parsley flakes
Pepper
1 egg
Splash of milk

For sauce:
28 ounce can crushed tomato
1 small can of tomato paste
1 cup tomato juice
1 diced white onion
1/2 head of garlic minced
Large bunch of basil diced
Large bunch of Italian parsley diced
Garlic powder
Onion powder
Natures seasoning
Garlic salt
Crushed red pepper flakes
Oregano leaves
Fennel
1/4 cup fresh grated parmesan cheese

For pasta:
1 box of Vermicelli noodles

Hest oven to 375 degree F. Start by making the sauce. I usually start browning the onions/garlic and then start adding the other ingredients. I don't give you measurements for seasonings because you need to go off of personal preference there.  Once all balanced start cooking your noodles. Bring a big pot of water to boil heavily seasoned with salt. Strain and add to the pasta sauce to soak. While they soak get a cast iron pan heating and prepare your tofu bowls. Cut the tofu block in half the long way. Dredge the tofu in first bowl that has egg/milk mixed together and the the second bowl that has dry mix listed above under tofu including the panko. Place the dredged tofu in the cast iron. Flip it and top with extra grated parmesan cheese.  Put in oven for 10 minutes. When ready to serve put noodles in plate and top with tofu.

Sauce in progress.

Ready to tofu!

It was really good!

We really loved this meal and I will make it again for sure.

Until next time-
XoXo Emily