Step 1

Pre-heat oven to 425 degrees F.  Prepare the tofu: start by pressing as much water out of your tofu as you can, or buy a pre-pressed tofu if you can find it.  I put the tofu on its side and cut 4 big slices out of it. You can really cut the tofu whichever way works best for you.  Set tofu aside while you make the batter and panko mixture.

Step 2

Make the batter: to a small bowl, add the flour, milk, salt and granulated garlic.  Whisk until a thick batter has formed.

Step 3

Make the panko mixture:  Add panko to a shallow dish and then add the parmesan cheese, dried oregano, granulated garlic and salt.  Mix until well combined.

Step 4

Batter and bread your tofu: I like to use my hands to spread the batter on all sides of the tofu.  You don’t need it to be too thick, just a light coating to help the panko stick to the tofu.  After spreading the batter on the tofu, place it in the panko mixture.  Sprinkle the panko on top of the tofu and make sure the tofu is completely coated with panko.  Repeat with each slice of tofu.

Step 5

Place the breaded tofu slices on a baking sheet lined with parchment paper, or sprayed with cooking spray.  Spray the tops of the tofu with a little cooking spray and place in the oven.  Bake tofu for 30-40 minutes, until browned and crispy, flipping half way through.

Step 6

Remove from the oven and top each slice of tofu with about 1/4 cup marinara sauce and 1/4 cup of cheese.  Place back in the oven and bake until cheese is melted, about 10 minutes.

Step 7

Assemble your sandwiches: You can toast you buns if you like.  Spread about 1 tablespoon of pesto on the bottom bun and top with baby spinach and fresh tomato slices, if desired.  Add on the tofu parmesan and top with the remaining bun.  Enjoy!