Italian

Tofu Parmesan Open-Faced Sandwich is for Dinner.

Tofu Parmesan Open-Faced Sandwich takes 15 minutes to prepare.

Tofu Parmesan Open-Faced Sandwich takes 15 minutes to cook.

Tofu Parmesan Open-Faced Sandwich makes 4 servings.

The ingredients for Tofu Parmesan Open-Faced Sandwich are:

1 block (12 oz.) Tofu, firm
3/4 cup Panko breadcrumbs
5 tbsp grated Parmesan Reggiano
1 tbsp Oregano, dried

2 tbsp Extra Virgin Olive Oil
8 oz. Mushrooms, sliced
4 oz. Baby Spinach, fresh

3 cup Spaghetti Sauce - Classico Spicy Tomato & Basil Pasta Sauce
8-16 leaves Basil, torn or chiffonade
3 oz Bel Gioioso Fresh Mozzerella all-natural cheese
4 slices (about 50 grams each) Trader Joe's Rosemary Round bread

Here is how you make Tofu Parmesan Open-Faced Sandwich:

The night before you want to have this, place the tofu in the freezer. Freezing and defrosting will help to draw out the moisture and changes the texture a little, so it'll be that much yummier. Morning of, place tofu in the fridge to slowly defrost. The night before you plan to make this, you can make some homemade tomato sauce, or rely on a health canned version if you don't have the time. Drain the tofu. Slice into 8 pieces. Place tofu between two paper towels while you prepare the next steps.Heat 1 tablespoon of oil in a large skillet. Once hot, put mushrooms in the pan. Cook for 1-3 minutes, until juices begin to release from mushrooms. Add spinach and put a cover over the pan. Within 1-2 minutes the spinach should begin to wilt. Lightly salt this mixture and remove from heat, into a bowl.Heat 1 tablespoon of oil in large skillet. Toss the breadcrumbs, 4 tablespoons Parmesan and oregano on a plate or shallow bowl; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.Add the tofu to the skillet and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread with half the sauce, then top with tofu, basil, mushrooms & spinach, more sauce, the mozzarella and remaining Parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.Serve warm, with a side salad or perhaps squash. Serving Size: 1 open face sandwiches (4 servings per recipe)Number of Servings: 4Recipe submitted by SparkPeople user SPARKSPDX.

The nutritional information for Tofu Parmesan Open-Faced Sandwich is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 502.0

• Total Fat: 22.6 g
• Cholesterol: 20.0 mg
• Sodium: 1,123.4 mg
• Total Carbs: 56.3 g
• Dietary Fiber: 7.6 g
• Protein: 23.1 g

Tofu Parmesan Open-Faced Sandwich is Italian cuisine.

The dietary needs meet for Tofu Parmesan Open-Faced Sandwich is Vegetarian