Chicken-Free Parmigiana

• 1/4 cup bread crumbs dry
• 1 teaspoon italian seasoning
• 14 ounces tofu 1 package, extra firm water-packed, rinsed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 teaspoons olive oil, extra-virgin
• 1 tablespoon olive oil, extra-virgin
• 1 each onions small, chopped
• 8 ounces mushrooms white, thinly sliced
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 3/4 cup marinara sauce prepared
• 1/2 cup mozzarella cheese low-fat, shredded
• 2 tablespoons basil freshly chopped

1. Combine breadcrumbs and Italian seasoning in a shallow dish.
2. Cut tofu lengthwise into 4 steaks and pat dry.
3. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
5. Add onion and cook, stirring, until beginning to brown, about 3 minutes.
6. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more.
7. Transfer to a plate.
8. Add the remaining 1 tablespoon oil.
9. Add the tofu steaks and cook until browned on one side, about 3 minutes.
10. Turn over and sprinkle with Parmesan.
11. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top.
12. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes.
13. Sprinkle with basil and serve.

bread crumbs dry, italian seasoning, water, garlic, salt, olive oil, olive oil, onions, mushrooms, parmesan, marinara sauce prepared, mozzarella cheese, basil freshly

Taken from recipeland.com/recipe/v/chicken-free-parmigiana-49862 (may not work)