Tofu Parmigiana (vegan)

Health Highlights

Ingredients

5 tbsp	Parmesan cheese, vegan
1/2 cup	Bread crumbs, seasoned
2 tbsp	Oregano, dried (divided)
1 pinch	Salt
1 dash	Black pepper
1 package	Tofu, regular, firm
2 tbsp	Extra virgin olive oil
1/2 can(s) (16 oz)	Tomato sauce, canned
1/2 tsp, ground	Basil, dried
1 clove(s)	Garlic (minced)
114 gm	Dairy-free mozzarella cheese shreds (shredded)

Combine the breadcrumbs, 2 tablespoons of your Parmesan cheese, a single teaspoon of oregano, and salt and pepper (to taste) together in a small bowl.
Slice the tofu into as close to consistent quarter inch slices as you can, but don’t worry about being picture-perfect. Make sure you season the tofu with a bit of the herbs and spices as well.
One by one, press the tofu pieces into your “breadcrumb mixture”, evenly coating all sides as you go along. Heat up a bit of oil in a medium-sized skillet over medium/high heat, and then cook until one side of the tofu is crispy.
When you have a bit of browning going on, drizzle a bit more olive oil, flip the tofu, and do the same for each side.
Preheat oven to 400°F. Combine tomato sauce, the basil and garlic, and any remaining bits of oregano together, placing a little bit of sauce in a baking pan. Arrange tofu pieces and then spoon the rest of the sauce over the pieces.
Top off with a bit of shredded mozzarella and the last 3 tablespoons of Parmesan. Bake for 20 minutes.

Calories 369

Calories from fat 200

Calories from saturated fat 82

Total Fat 22.3 g

Saturated Fat 9.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.1 g

Monounsaturated Fat 6.5 g

Cholesterol 0.2 mg

Sodium 1039 mg

Potassium 532 mg

Total Carbohydrate 27.2 g

Dietary Fiber 3.7 g

Sugars 3.9 g

Protein 16.8 g