Tofu Parmesan Subs

• 1 14 -ounce can crushed tomatoes
• 1 clove garlic, smashed
• 8 fresh basil leaves, torn
• Kosher salt and freshly ground pepper
• 1/2 cup breadcrumbs
• 1/3 cup grated parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• 1 large egg
• 1 12 -ounce package firm tofu, drained and sliced into 8 pieces
• 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
• 1/4 cup shredded part-skim mozzarella cheese
• 1/2 pound baby spinach (about 8 cups)

1. Preheat the broiler.
2. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat.
3. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
4. Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper.
5. Beat the egg in a shallow bowl.
6. Dip the tofu in the egg, then in the crumbs, turning to coat.
7. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
8. Add the tofu and cook until crisp, 3 to 4 minutes per side.
9. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan.
10. Broil until the cheese melts and the bread is toasted, about 2 minutes.
11. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat.
12. Add the spinach, season with salt and pepper and let wilt, about 1 minute.
13. Place on top of the cheese and cover with the bread tops.
14. Per serving: Calories 491; Fat 22 g (Saturated 5 g); Cholesterol 60 mg; Sodium 1,202 mg; Carbohydrate 50 g; Fiber 7 g; Protein 24 g
15. Photograph by Antonis Achilleos

tomatoes, clove garlic, basil, kosher salt, breadcrumbs, parmesan cheese, italian seasoning, egg, firm tofu, extravirgin olive oil, bread, mozzarella cheese, baby spinach

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tofu-parmesan-subs-recipe.html (may not work)