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.
As an Executive Chef at the stunning Fraser River Lodge, Chef Lucky Dhillon works closely with local farmers using fresh and organic ingredients to create delectable and scrumptious farm to table meals for his guests.
“This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can replace the broccoli." – Ratnani
“The croquettes make a great snack for a party. Feel free to change the shape and size of the croquettes – go all out and see what funky shapes you can come up with!” – Ratnani
