Tofu and Portobello Mushroom Parmigiana

• 1 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese, divided
• 4 teaspoons dried oregano, divided
• salt and ground black pepper to taste
• 1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices
• 4 portobello mushrooms, stems removed
• 1/4 cup olive oil, divided
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 6 ounces shredded mozzarella cheese

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
3. Place tofu in a bowl of cold water.
4. Place mushrooms in a separate bowl of cold water.
5. Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides.
6. Transfer breaded mushroom to a plate.
7. Repeat with remaining mushrooms and tofu slices.
8. Heat 2 tablespoons olive oil in a skillet over medium heat.
9. Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes.
10. Drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
11. Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth.
12. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish.
13. Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom.
14. Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.
15. Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.

bread crumbs, parmesan cheese, oregano, salt, firm tofu, portobello mushrooms, olive oil, tomato sauce, garlic, basil, mozzarella cheese

Taken from allrecipes.com/recipe/tofu-and-portobello-mushroom-parmigiana/ (may not work)