Oven-Baked Tofu Parmigiana

Name: Oven-Baked Tofu Parmigiana
Ingredients: 14 ounces extra-firm tofu, drained; 3/4 cup panko-style breadcrumbs, gluten-free, if desired; ¼ cup finely grated Parmesan cheese; 1 ½ teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 egg; 1 ¾ cups marinara sauce, homemade or bottled; 1 cup lightly packed shredded Mozzarella cheese

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Servings: 4

Ingredients

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14 ounces extra-firm tofu, drained3/4 cup panko-style breadcrumbs, gluten-free, if desired¼ cup finely grated Parmesan cheese1 ½ teaspoons Italian seasoning1 teaspoon garlic powder1 egg1 ¾ cups marinara sauce, homemade or bottled1 cup lightly packed shredded Mozzarella cheese

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Instructions

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Step 1

Preheat oven to 425F.

Step 2

Lay a dish towel or several paper towels on your work surface. Cut the tofu into 8 slabs that are about ½-inch thick (like small playing cards). Lay the tofu on the towel and cover with another towel to absorb the moisture.

Step 3

Use a fork to stir together the panko, Parmesan, Italian seasoning, and garlic powder on a medium plate or shallow dish.

Step 4

Crack the egg into a medium bowl and whisk well.

Step 5

Dunk a tofu slab into the egg mixture and coat generously on all sides with the panko. Lay on a large baking sheet. Repeat with the remaining tofu. Bake until crispy and beginning to brown, particularly along the bottom, 30 minutes.

Step 6

Spread ⅓ cup marinara sauce along the bottom of a baking pan large enough to accommodate the tofu in one layer (7- by 11-inches or thereabouts). Nestle the tofu in the pan. Pour the remaining marinara sauce over the tofu and smooth with a spooth. Scatter the Mozzarella on top.

Step 7

Bake until the cheese melts and begins to brown, 20 minutes. Cut into squares and serve warm.