S even though my second child was born seven weeks early and weighed only 4 and a half pounds, I had a much harder time at 39 getting the baby weight off than I did at 36 with my son who was full term.  So my husband was on board when I suggested we do the Whole 30 diet for a month to get those stubborn pounds off.  But of course he was on board….I do the cooking and he probably figured as a personal chef I could at least make eating completely different taste somewhat good.  But even if you aren’t a personal chef I am sure a lot of woman can relate to this question I get almost every morning or at least by lunch time from your husband…”What’s for dinner tonight?”

But I regress….so I am not a big meat eater so I needed to
find other protein sources and I have experimented with vegan a bit too.  So I know this may be scary and completely
crazy to a lot of people but I learned to LOVE tofu!

Today my favorite way of making tofu is a twist on a classic
dish we all know as chicken parmesan.  Well,
I make in half the time with half as many calories, tofu parmesan.  You have to try it!

Tofu Parmesan (Serves 4)

Tofu, 2 blocks (cut them the long way in half)

1 cup breadcrumbs (I love

½ – ¾ cup Parmesan, grated

1 1/3 cup marinara


Salt & pepper

After cutting the tofu in half, wrap in paper towels for at least 5
minutes to draw out the moisture.  Glaze
both sides of each tofu rectangle with olive oil and season with salt and
pepper.  Dip the top and bottom of each
tofu into a bowl of breadcrumbs.  Heat a
large skillet to high and add 2 tbsp EVOO.
Place each tofu in pan and sear on each side about 4 minutes until
nicely browned.  Take off of heat and
place in oven at 375 degrees for 5 minutes to finish cooking.  Remove from oven and put about 1/3 cup of
marinara on top of each tofu and then sprinkle parmesan on top.  Cook for an additional 4-5 minutes.  Remove from oven and serve.