Slice tofu lengthwise into half inch slices. Place in a dish with pesto and oil, cover, refrigerate for eight hours or overnight.
Preheat oven to 175ºC (350°F). In a large frying pan, heat oil on medium high heat.
Dip each piece into beaten eggs, then into seasoned bread crumbs. Carefully place tofu slices in the hot pan and pan fry both sides until golden brown on both sides.
Add half a cup of tomato sauce to a 9-inch baking dish. Place tofu slices evenly over sauce, slightly overlapping if needed. Top with remaining tomato sauce, then top with parmesan cheese.
Bake for 30 minutes or until hot and bubbly. Serve with green salad and a slice of whole wheat garlic toast.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
Vancouver and the Lower Mainland have so many diverse options and international cuisines to choose from – we are extremely lucky in our foodie quests in British Columbia. Here’s a list of some of Vancouver’s newest, award-winning restaurants that are definitely worth a visit. Your palate will thank you afterwards, as you’ll be blown away – bon appétit!
