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.
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
