tofu and portobello mushroom parmigiana

Ingredients

• Servings: 4
• 1 cup seasoned bread crumbs
• 1/2 cup grated parmesan cheese, divided
• 4 teaspoons dried oregano, divided
• salt and ground black pepper to taste
• 1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices
• 4 portobello mushrooms, stems removed
• 1/4 cup olive oil, divided
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 6 ounces shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• stir bread crumbs, 3 tablespoons parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
• place tofu in a bowl of cold water. place mushrooms in a separate bowl of cold water. remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides. transfer breaded mushroom to a plate. repeat with remaining mushrooms and tofu slices.
• heat 2 tablespoons olive oil in a skillet over medium heat. cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes. drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
• whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth. spread a thin layer of sauce into the bottom of an 8-inch square baking dish. arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom. spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining parmesan cheese.
• bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.