Tofu and Portobello Mushroom Parmigiana Recipe

Preheat oven to 400 degrees F (200 degrees C).

Stir bread crumbs 3 tablespoons Parmesan cheese 2 teaspoons oregano salt and black pepper together in a bowl.

Place tofu in a bowl of cold water. Place mushrooms in a separate bowl of cold water. Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides. Transfer breaded mushroom to a plate. Repeat with remaining mushrooms and tofu slices.

Heat 2 tablespoons olive oil in a skillet over medium heat. Cook breaded tofu and mushrooms in hot oil until browned on one side 2 to 3 minutes. 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.

Whisk tomato sauce garlic remaining oregano and basil together in a bowl until sauce is smooth. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish. Arrange tofu slices in a single layer over sauce and top each tofu slice with a mushroom. Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.

Bake in the preheated oven until cheese melts and mixture is bubbling about 20 minutes.