Oven Baked Tofu Parmigiana by Moms Kitchen Handbook

Ingredients

• 14 oz extra-firm tofu, drained
• 3/4 cup panko-style breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 1/2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 large egg
• 1 3/4 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 425°F and line a baking sheet with paper towels or a clean dish towel.
2. Cut the tofu into 8 slabs about 1/2-inch thick, then press them between towels for 5 minutes to remove excess moisture.
3. Stir together the panko, Parmesan, Italian seasoning, and garlic powder on a plate or shallow dish.
4. Whisk the egg in a medium bowl until smooth and fully blended.
5. Dip each tofu slab in the egg, coat with the breadcrumb mixture, and arrange on the baking sheet; bake for 30 minutes until crisp and lightly browned on the bottom.
6. Spread 1/3 cup marinara in a 7x11-inch baking dish, nestle in the tofu, spoon over the remaining sauce, and top with mozzarella.
7. Bake for 20 minutes until the cheese is melted, bubbling, and lightly browned; cut into squares and serve warm.