Baked Tofu Parmigiana

For those of you that have been following my blog since the very beginning you will probably recognize this recipe. As I mentioned a few months ago I am working on updating and improving the pictures and recipes on my blog. So here it is again!

This recipe gets better every time I make it! It's super easy and comes very close to the much loved chicken parmigiana. I fool Mike by serving this slightly different every time I make it. For example you can use different cheeses and serve over rice, pasta or oven toasted  bread. This time around I served over orzo.

• 3/4 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tsp dried oregano, divided
• salt and pepper to taste
• 1/4 cup all purpose flour
• 1 egg beaten with 2 tbsp cold water
  
• 1 lb extra firm tofu
• 1 15 oz. can tomato sauce (no salt added)
• 1 tsp dried basil
• 2 garlic cloves, minced
• 1 cup shredded mozzarella cheese

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper. 
2. Heat olive oil in a medium skillet over medium heat. 
   
3. Slice tofu into 1/4 inch thick slices and begin the following process, one piece at a time: coat tofu with flour then dredge in egg and finish by pressing into bread crumb mixture turning to coat all sides.
4. Cook tofu slices in skillet until brown on both sides. Set finished pieces on plate until all the tofu has been breaded.
   
5. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an rectangle baking dish. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining Parmesan.
6. Bake at 400° for 20 minutes. Serve over rice or pasta with garlic bread and a side salad.