Tofu Parm

14 oz. extra firm tofu
1/3 c whole wheat flour
1 large egg
2 Tbsp milk
1/3 c italian or regular breadcrumbs
1/3 c panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp dried basil

pinch of salt and red pepper flakes (remember?  I love ‘em!)
3-4 Tbsp canola oil
1/2 cup 2% shredded mozzarella or cheese blend (Try Trader Joe’s Lite 3 Cheese Blend)
1/2 cup of your favorite marinara

chopped fresh basil (the icing on the cake...sort of)


Squeeze tofu to remove as much water as you can, then slice into 1/4-1/2 inch slices.

Pour whole wheat flour onto a plate.  Mix breadcrumbs and herbs and pour onto another plate.

Beat egg and milk together in a wide enough bowl to dip the tofu.

Dredge the tofu slices in the flour, then dip in egg mixture (shake off excess egg), then coat in breadcrumbs. 


Preheat oven to 350 degrees.


Heat oil in a large pan over medium-high heat.  Place tofu in pan, and turn after ~2 minutes or when golden brown.

Place the crispy deliciousness on a baking sheet, top with a little marinara and the cheese, and bake until the cheese is melted.  Place over a small bed of pasta and spoon some sauce on top if needed.  Garnish with fresh, finely chopped basil and enjoy!