Ingredients
1/2 cup seasoned gluten free bread crumbs (I have used Glutino Brand, or Gluten Free Cornflake Crumbs)
5 Tablespoons grated Paremsan Cheese
2 teaspoons dried oregano
1 12 ounce package firm tofu
Olive oil
1 8 ounce can tomato sauce
1/2 teaspoon dried basil
2 cloves garlic
4 ounces mozzarella cheese
Salt and pepper
1 tsp garlic powder
Preparation
In A small bowl, combine bread crumbs, two tablespoons parmesan cheese, 1 teaspoon organo, 1 pinch salt, 1-2 cranks black pepper and 1 teaspoon garlic powder.
Slice tofu into 1/4 inch thick slices and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides (I find the easiest way is to coat the edges first. Don’t be afraid to press the crumbs into the tofu)
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with olive oil, turn and crisp up the other side.
Combine tomato sauce, basil, garlic and remaining oregano. Place a think layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining Parmesan.
Bake at 400 degrees for 20 minutes.
