Tofu Parmigiana

Ingredients

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Parmesan cheese

  Grated

  5 tbsp or 25g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tofu

  Silken, firm, Mori-nu, soy

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Garlic

  Raw

  1 clove or 3g

• Tomato sauce

  Canned

  1 cup or 245g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

Directions

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, minced garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.