Tofu Parmigiana

Ingredients

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• 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. Preheat the oven to 400°F. Lightly oil an 8-inch square baking pan.
2. In a shallow bowl, combine the bread crumbs, half of the Parmesan, half of the oregano, a pinch of salt, and a pinch of black pepper.
3. Pat the tofu dry and slice into 1/4-inch slabs. Dredge each slice in the crumb mixture, pressing gently so the coating adheres on all sides.
4. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add coated tofu in a single layer and cook until crisp and golden, 3–4 minutes per side, adding the remaining oil as needed.
5. In a bowl, stir together the tomato sauce, basil, minced garlic, and the remaining oregano.
6. Spread a thin layer of the sauce in the prepared baking pan. Arrange the browned tofu over it, spoon the remaining sauce on top, then sprinkle with the mozzarella and the remaining Parmesan.
7. Bake uncovered at 400°F until the cheese is melted and bubbly and the sauce is hot, about 20 minutes. Let rest 5 minutes before serving.