TOFU PARMESAN ENJOY DAN:

                              TOFU PARMESAN by CHEF DAN:

Serves 4

INGREDIENTS:

1 (14 Oz) package firm tofu, cut crosswise into eight planks

2 tablespoons olive oil, divided

1/4-cup plain dry breadcrumbs or Panko

2 teaspoon Herbs de Provence

2 teaspoon dried oregano

1 onion, chopped

4 garlic cloves, minced

6 baby portabella mushrooms, thinly sliced

1-cup marinara sauce

1/4-cup Parmesan cheese

1/2-cup part-skim mozzarella cheese

1/4-cup fresh basil, shredded

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.   Wrap tofu in paper towels and set in colander.

2.   Place a heavy object on top and squeeze out the water, about 20 minutes.

3.   Heat 1 tablespoon olive oil in a skillet over medium-high heat, and when sizzling.

4.   Add onion and sauté for 5 minutes add garlic and cook 30 seconds.

5.   Add mushrooms and cook for about 4 more minutes.

6.   Transfer to a bowl

7.   Add remaining oil to a skillet over medium-heat, when sizzling.

8.   Add tofu and cook until browned on one side, about 3 minutes.

9.   Turnover and sprinkle with Parmesan cheese, and herbs.

10.                Pour marinara sauce over the mushrooms and throw mozzarella cheese on top.

11.                Cover and cook for 5-7 minutes.

12.                Add fresh basil and serve.

ENJOY DAN:              (BON-APPETITE!!)