# What you'll need:
→ Tofu
01 - 2 blocks extra-firm tofu (14 oz each), pressed and sliced into ½-inch thick slabs
→ Breading
02 - 1 cup panko breadcrumbs
03 - ¾ cup grated Asiago cheese
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Coating
08 - ½ cup all-purpose flour
09 - 2 large eggs, beaten
→ Topping
10 - 2 cups marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese
13 - Fresh basil leaves for garnish
→ Serving
14 - Cooked spaghetti or crusty bread, optional
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease a baking dish.
02 - Press tofu blocks for at least 15 minutes to remove excess moisture. Slice each block into 4 equal slabs approximately ½-inch thick.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs, and third with panko breadcrumbs mixed with Asiago cheese, Italian herbs, garlic powder, salt, and pepper.
04 - Coat each tofu slice in flour, dip into beaten egg, then press firmly into breadcrumb-Asiago mixture, ensuring all sides are thoroughly covered.
05 - Place breaded tofu slices on prepared baking sheet. Lightly drizzle or spray with olive oil.
06 - Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
07 - Remove from oven. Spoon marinara sauce generously over each tofu piece. Top with mozzarella and Parmesan cheese.
08 - Return to oven and bake for 8-10 minutes until cheese is melted and bubbly.
09 - Garnish with fresh basil leaves and serve immediately, optionally over cooked spaghetti or with crusty bread.
