Serving Size: 1

• 3 oz. Extra Firm Tofu (cut from 15 oz. block I purchased at Trader Joe’s for $1.49 – I like their Tofu the best).
• 1/4 Cup Bread Crumbs (I used Jaclyn’s All Natural Seasoned Italian Style Breadcrumbs – picked up an 8 oz. container at Nature’s Bin for $2.99).  1/4 Cup was waaay more than I needed.  I got 2 servings out of this amount and still had waste…so, maybe an 1/8 cup will do per serving.
• Dash of Olive Oil for the pan.
• 1/2 Cup Sauce (I’d really like to make my own, but I used store bought sauce this time – Muir Glen Organic Tomato Basil sauce – purchased at Nature’s Bin for $3.99 – 25.5 oz. jar).  Measurement can be more or less depending on your liking for sauce.
• 1 oz. Mozzarella Cheese.  Again, can be more or less depending on your cheese preference.  I wanted to use a Vegan equivalent, but I didn’t see any at Trader Joe’s, which is where I stopped prior to making this dish.  If you use real cheese, this is the only non-Vegan component to the dish.

1. Cut 3 oz. of Tofu.
2. Roll Tofu around in Bread Crumbs.  Tofu is wet enough that the crumbs were sticking fine.  For Vegetarians, you could also coat the Tofu in egg if crumbs not sticking.  For Vegans, I thought about brushing on some olive oil, but I don’t know what that would do or taste like.
3. Splash Olive Oil into skillet and place over Medium heat.
4. Add Tofu to skillet to brown (approximately 2 minutes per side).
5. In Baking dish, put 1/4 Cup Sauce.
6. Place Tofu onto sauce.
7. Cover Tofu with remaining 1/4 Cup Sauce.
8. Cover with Mozzarella Cheese.
9. Broil on HI for 5 – 6 minutes (until Cheese is browned – didn’t try with Vegan cheese, so I’m not sure how that will brown, if at all).

My side dish was just some steamed Asparagus, onto which I drizzled some fresh lemon juice and sesame seeds.  Hope you enjoy.  Let me know if you try it.