Ingredients

• 1 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese, divided
• 4 teaspoons dried oregano, divided
• salt and ground black pepper to taste
• 1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices
• 4 portobello mushrooms, stems removed
• 1/4 cup olive oil, divided
• 1 (8 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 6 ounces shredded mozzarella cheese

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
3. 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.
4. 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.
5. 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.
6. Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.