Tofu Parmigiana

I can see those looks on your faces from here.  Wipe them off!  You will be absolutely amazed how good this tastes; think firm ricotta with tomato sauce and mozzarella.  Everyone who’s tried this has liked it; in my opinion, it’s the best thing you can do with a package of tofu. 

420 grams firm tofu, sliced into six slices and dried between paper towels

1 egg

½ c (approx) seasoned Italian breadcrumbs

1 c or more of your favourite tomato sauce (homemade or otherwise)

227 g mushrooms, sliced and sautéed in 1 T butter (optional)

2 T grated Parmesan cheese

½ c grated mozzarella cheese

Preheat oven to 400F; line a small baking sheet with aluminum foil.  Spray foil with vegetable oil.

Break the egg into a shallow bowl and mix until combined; put the breadcrumbs into a pie plate.  One by one, dip the slices of tofu into the egg, then into the breadcrumbs.  Turn well to coat.  Put the tofu slices onto the baking sheet, leaving space in between each piece.  Spray the tops of the tofu slices with additional vegetable oil. 

Bake for 30 minutes, turning pieces at half time, and rotating the baking sheet.

Reduce heat to 350F.  Put the pieces into an 8 X 8 pan, top with tomato sauce, mushrooms (if using), Parmesan and mozzarella. 

Bake for 30 minutes or until heated through and cheese is melted and golden brown.