Name: Cheesy Tofu Marinara Melts with Mixed Greens & Salsa Verde Vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 3 (340 g) pkgs extra firm tofu; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; ¾ (227 g) block mozzarella cheese; 85 g Parmesan cheese; 1 ½ shallots; 1 ½ (142 g) pkg spring mix (mixed greens); 9 sun-dried tomatoes, oil-packed; 3 (213 ml) cans tomato sauce; 6 whole grain buns or rolls; black pepper; extra virgin olive oil; Italian seasoning; red wine vinegar; salt; soy sauce

Cheesy Tofu Marinara Melts with Mixed Greens & Salsa Verde VinaigretteCheesy Tofu Marinara Melts with Mixed Greens & Salsa Verde Vinaigrette — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 tbsp capers

3 (340 g) pkgs extra firm tofu

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

¾ (227 g) block mozzarella cheese

85 g Parmesan cheese

1 ½ shallots

1 ½ (142 g) pkg spring mix (mixed greens)

9 sun-dried tomatoes, oil-packed

3 (213 ml) cans tomato sauce

6 whole grain buns or rolls

black pepper

extra virgin olive oil

Italian seasoning

red wine vinegar

salt

soy sauce

Instructions

Cut the tofu in half along the long side. Sandwich the tofu between clean towels or paper towels and place on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

Meanwhile, peel and mince garlic and shallots. Mince capers. Place in a large bowl along with oil, vinegar, salt, and pepper. Whisk to combine the dressing and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, medium dice the tofu.

Once the skillet is hot, add oil and swirl to coat the bottom. Add the tofu, soy sauce, and Italian seasoning. Cook, stirring occasionally, until golden brown, 7-10 minutes.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Grate cheeses, combine in a medium bowl, and set aside.

Peel and mince additional garlic. Mince sun-dried tomatoes.

Add garlic, sun-dried tomatoes, and tomato sauce to the skillet with the tofu. Continue to cook, stirring often, until sauce thickens, 4-5 minutes. Remove from heat.

Split rolls in half and place, cut-side facing up, on a large baking sheet pan. Place in the oven and broil until lightly toasted, about 1 minute.

Remove rolls from the oven and top with half the cheese. Divide tofu mixture between rolls and cover with remaining cheese. Return to the oven and broil until cheese melts, 2-3 minutes.

Meanwhile, wash and dry parsley. Shave leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing.

Wash and dry the spring mix. (Skip if it came pre-washed.) Add to the bowl and toss to combine the salad.

To serve, divide tofu melts and salad between plates. Enjoy!

Open this recipe in Flambette