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Portobello Parm with Tofu Ricotta Recipe (with Video)

Easy, Tree nut free, Eggs

Discover our Portobello Parm with Tofu Ricotta Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 10min


- 4 Portobello mushrooms
- 1 Egg
- 0.5 c Panko
- 0.5 c arrowroot starch
- 0.5 block firm tofu
- 1 tbsp Lemon juice
- 1 tsp Garlic powder
- 2 tbsp Nutritional yeast
- 1 tsp Italian seasoning
- 2 tbsp water
- 1 tbsp Olive oil
- salt and pepper
- 1 Egg
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For the Portobello
1. Remove stem and coat with tapioca flour (or whatever flour you like), egg, and panko (seasoned with salt and pepper, Italian seasoning).
2. Bake at 375 until golden.
3. Top with marinara, tofu ricotta and bake for approximately 5 more minutes or until the ricotta starts to brown.

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