Tofu Parmigiana

Ingredients

• ¼ cup breadcrumbs
• 1 teaspoon italian seasoning
• 500g firm tofu, rinsed
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 small onion, chopped
• 1 cup white mushrooms, thinly sliced
• ¼ cup grated parmesan cheese
• ¾ cup low sodium tomato sauce
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped fresh basil

Preparation

1. combine breadcrumbs and italian seasoning in a shallow dish. cut tofu lengthwise into 4 steaks and pat dry. sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
2. add the remaining 1 tablespoon oil to the pan. add the tofu steaks and cook until browned on one side, about 3 minutes. turn over and sprinkle with parmesan. spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. sprinkle with basil and serve.