Ingredients

• 14 oz. extra firm tofu
• 1/2 c flour
• 2 eggs
• 2 tb milk
• 1/2 c italian or regular breadcrumbs
• 1/2 c panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1 1/2 tsp grated parmesan
• 3-4 tb canola oil
• 1/2 cup shredded mozzarella or italian cheese blend
• 1/2 cup of your favorite marinara

Directions

1. Drain tofu and press to get out excess water. Slice tofu in 1/4–1/2 inch thick slices widthwise. You should end up with about 10 slices.

2. Measure flour into a bowl or on a plate big enough to fit a tofu slice. Beat egg and milk together in another bowl. Mix all breadcrumbs, spices and salt in another dish

3. Take one tofu slice and dip it into the flour. Coat tofu on all sides with flour. Next dip into the egg mixture. Take special care not to get any huge booger-esque egg on the tofu. If you mixed it well enough it shouldn’t be a problem, but if you’re like me, you’ll want to avoid getting those large pieces of slime in the breading bowl. Finish with coating in the breadcrumbs, again on all sides. Repeat with remaining tofu.

4. Heat oil in a large skillet over medium heat until hot. If your pan isn’t large enough for all slices, use only 1/2 the oil the first round. Gently place tofu slices into pan and cook undisturbed for 2 minutes.

5. Flip and cook for 2 minutes more.

6. eheat oven to 350. Remove tofu to cookie sheet and top with shredded cheese. Bake until melted or browned to your liking (about 5 minutes).

7. Plate with some pasta and veggies, top with the marinara and dinner is done.

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