1. In a small bowl, combine breadcrumbs, 2 tbsp parmasan cheese, 1 tsp oregano, salt and black pepper.
2. slice tofu into ? inch thick slices, and place in bowl of cold water. One at a time press tofu slices into crumb mixture, turning to coat all sides
3. Heat oil in a medium skillent over medium heat. Cook tofu slices until crisp on one side. Drizzle witha bit more olive oil, turn and brown on the ohter side.
4. combine tomato sauce, asil, 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 ramining 3 tablespoons of Parmesan.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4|
|Calories from Fat: 267 (38%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 24.7mg||8 %|
|Sodium 2417.9mg||83 %|
|Potassium 571.5mg||15 %|
|Total Carbohydrate 78.1g||23 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 71.7g|
|Protein 31.7g||45 %|
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Calories per serving: 700
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