1/4 cup olive oil, divided
1 large tomato, diced
3 cloves garlic, minced
1 onion, diced
2 cups water
1 tablespoon dried basil
1 teaspoon dried dried oregano
1 teaspoon dried parsley
1 tablespoon Dijon mustard
1 tablespoon thyme
1 teaspoon salt
1 tablespoon chopped fresh basil
2 teaspoons white sugar
3 pounds firm tofu, submerged
3 slices pancetta bacon, strung endwise
1/4 cup grated Parmesan cheese
IN a medium saucepan over low heat, combine oil, tomato and garlic. TURN heat to medium and cook until hot; stir in onion and water, until mixture boils. Stir in basil, oregano, parsley, mustard, thyme and salt. Bring to a boil and cook until mixture reaches a hot boil. Stir in tofu and rack shouldered (cooked) to pre-heat oven.
ROLL tofu in a lightly greased baking pan. Sprinkle generously with pancetta bacon, then coat with Parmesan cheese and sprinkle on top.
Bake 35 to 40 minutes, or until powerful tender; sprinkle with Parmesan cheese during last 5 minutes.
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