Tofu ParmigianaInspired by the Italian masterpiece and a staple of your local pub - a great combination of flavour and crunch. I've teamed it with roast potatoes.
Combine the bread crumbs, 1 tablespoon of the Parmesan cheese, ½ teaspoon of the oregano and salt and black pepper, to taste, in a small bowl. Spread the mixture on a plate.
Slice the tofu into 10mm thick slices, pat dry and dredge, one at a time, in the flour. Dip each piece in the egg and turn to coat, then press the slices into the crumb mixture, coating all sides.
Heat the oil in a fry pan over a medium heat. Cook tofu slices until crisp on one side. Add a bit more olive oil, turn, and brown on the other side.
Combine the tomato sauce, basil, garlic, and second ½ teaspoon of oregano.
Place a thin layer of sauce in a 20 cm square baking pan.
Arrange the tofu slices in the pan and spoon over the remaining sauce – ensuring that some of the crumbed edges remain exposed.
Top with the shredded mozzarella and the remaining 2 tablespoons of Parmesan.
Bake for 20 minutes until the cheeses have melted and the edges are crisp.