Tofu and Portobello Mushroom Parmigiana

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.

3. 3

   Place tofu in a bowl of cold water.

4. 4

   Place mushrooms in a separate bowl of cold water.

5. 5

   Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides.

6. 6

   Transfer breaded mushroom to a plate.

7. 7

   Repeat with remaining mushrooms and tofu slices.

8. 8

   Heat 2 tablespoons olive oil in a skillet over medium heat.

9. 9

   Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes.

10. 10

    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.

11. 11

    Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth.

12. 12

    Spread a thin layer of sauce into the bottom of an 8-inch square baking dish.

13. 13

    Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom.

14. 14

    Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.

15. 15

    Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.

* Per serving · 4 servings · Values may vary.