Tofu Parmesan

Tofu Parmesan

Ingredients:
1 lb ground chicken breast
3 links of Italian sausage, removed from casing
1 egg white
1/2 cup panko bread crumbs
2 Tbs milled flax seeds
1/4 cup each low fat shredded mozzarella and parmesan
spices (onion, garlic, herbes de provence, thyme, basil)

leftover sauteed tomatoes, zucchini, bell peppers
1 sm can tomato sauce
2 cups broccoli slaw

4 slices previously baked tofu
2 Tbs parmesan cheese (from the can is best)
sprinkle each of shredded mozzarella and parmesan

Directions:
Combine all meatball ingredients until well mixed and form into golf ball sized balls. Roast on wire rack on baking sheet in a 400 degree oven for 15-18 minutes, until well browned and cooked through. Meanwhile, reheat sauteed tomato mixture with can of tomato sauce, adding pinch of red pepper flakes. Lightly press the tofu slices in the grated parmesan before crisping up in a saute pan in a little bit of olive oil. Dump any remaining parmesan into the tomato sauce so as not to waste it. Once tomato sauce comes to a slow simmer, stir in broccoli slaw then turn off the heat, allowing the slaw to warm through yet retain it's crunch. Sprinkle the crisped tofu slices with the shredded cheese and move to the oven just until melted. Build as follows: tomato sauce with broccoli slaw on the bottom of bowl, 2 slices of tofu parmesan on top, chicken meatballs on the side. For my vegetarian friends, just skip the meatballs. :)

Enjoy!