Tofu Parmigiana Tuesday

Trying to find a healthier alternative to your meaty lasagna that's still full of protein? Try using tofu. Tofu is a product of soybeans that chocked full of protein, but low in fat. Add the vegetables you like to customize this dish and get more nutrients.

• 1/2 cup seasoned bread crumbs.
• 5 tbsp grated Parmesan cheese
• 2 tsp dried oregano, divided
• 1 (12 ounce) package firm tofu
• 2 tbsp olive oil
• 1 (8 ounce) can tomato sauce
• 1/2 tsp dried basil
• 1 clove of garlic, minced
• 4 ounces shredded mozzarella cheese
• Salt to taste
• Pepper to taste

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

Slice tofu into 1/4 inch thick slices, and dry pieces with a paper towel. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in medium 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 remaining 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 remaining 3 tablespoons Parmesan.

Bake at 400 degrees for 20 minutes