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Tofu Parmigiana

If your kids love pizza, they’ll gobble this up! A big hit with adults too—even the ones who think they don’t like tofu.

Makes 4 servings | Time: 30 minutes

¼ cup plain dry breadcrumbs
½ teaspoon dried oregano and ½ teaspoon dried basil (or 1 teaspoon of Italian seasoning)
1 14-oz package extra-firm tofu, rinsed
¼ teaspoon regular or garlic salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, finely chopped (about ¼ cup)
1 clove of garlic, minced
8 oz white mushrooms, thinly sliced
1 medium zucchini, cut lengthwise and thinly sliced (optional)
¼ cup grated Parmesan cheese
1 cup tomato sauce, marinara, or spaghetti sauce
½ cup shredded mozzarella cheese (or other Italian mix of your choosing)



In a shallow dish, stir together breadcrumbs, oregano, and basil. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with salt and then coat in breadcrumb mixture.

In a medium saucepan, warm your tomato sauce of choice over medium-low heat.  Then meanwhile in a large skillet, heat 2 teaspoons oil over medium heat. Add onion and minced garlic to the skillet, stirring until translucent, about 3 minutes. Add mushrooms (and zucchini if desired) and cook until they start to brown, about 4 minutes. Transfer the cooked veggies into the sauce pan and mix with tomato sauce for later. Keep warm.

Add the remaining 1 tablespoon oil to the skillet. Evenly space the tofu steaks in the skillet and cook until brown on one side, about 3 minutes. Turn and sprinkle with Parmesan. Spoon the veggie and tomato sauce mixture over the tofu and then sprinkle mozzarella over each slice. Cover and cook until cheese is melted, about 3 minutes. Serve over pasta with more sauce if desired.

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