|15 min||20 min||4|
|5 tbsp||Parmesan cheese, grated|
|1/2 cup||Bread crumbs, plain|
|2 tbsp||Oregano, dried (divided)|
|1 dash||Black pepper|
|1 package||Tofu, regular, firm|
|2 tbsp||Extra virgin olive oil|
|1/2 can(s) (16 oz)||Tomato sauce, canned|
|1/2 tsp, ground||Basil, dried|
|1 clove(s)||Garlic (minced)|
|114 gm||Mozzarella cheese, partially skimmed (shredded)|
Combine the breadcrumbs, 2 tablespoons of your Parmesan cheese, a single teaspoon of oregano, and salt and pepper (to taste) together in a small bowl.
Slice the tofu into as close to consistent quarter inch slices as you can, but don’t worry about being picture-perfect. Once you have sliced them, make sure to immediately place them into a bowl of cold water.
One by one, pull out the tofu pieces and then press them into your “breadcrumb mixture”, evenly coating all sides as you go along. Heat up a bit of oil in a medium-sized skillet over medium/high heat, and then cook until one side of the tofu is crispy.
When you have a bit of browning going on, drizzle a bit more olive oil, flip the tofu, and do the same for each side.
Combine tomato sauce, the basil and garlic, and any remaining bits of oregano together, placing a little bit of sauce in a baking pan. Arrange tofu pieces and then spoon the rest of the sauce over the pieces.
Top off with a bit of shredded mozzarella and the last 3 tablespoons of Parmesan before pushing the entire dish into the oven (preset to 400°F) and let it cook for 20 minutes.