Tofu Parmigiana

Ingredients

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato sauce

  No salt added

  1 cup or 245g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Mix bread crumbs, half of the Parmesan cheese, half of the oregano, salt, and black pepper in a small bowl.
2. Slice tofu into 1/4 inch thick slices and soak in cold water. Press tofu slices into crumb mixture one at a time, turning to coat all sides.
3. Heat oil in a skillet over medium heat. Cook tofu until crisp on one side, drizzle with more oil, then brown the other side.
4. Combine tomato sauce, basil, minced garlic, and remaining oregano. Spread a thin layer of sauce in an 8-inch square baking pan.
5. Arrange tofu slices in the pan, spoon remaining sauce over them, and top with mozzarella and remaining Parmesan.
6. Bake at 400°F for 20 minutes.