Tofu Parmigiana

1/2 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons dried oregano
Salt, to taste
Ground black pepper, to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
3 tablespoons grated Parmesan cheese

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, and salt and black pepper.

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.

Heat oil in a medium nonstick skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and 1 teaspoon oregano. Place a thin 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 3 tablespoons Parmesan.

Bake at 400 degrees F for 20 minutes.

Makes 4 servings.