READY IN: 35minsYIELD: 4 sandwiches
INGREDIENTS 1 (14 ounce) can crushed tomatoes 1garlic clove, crushed 8fresh basil leaves, torn kosher salt & freshly ground black pepper 1⁄2 cupbreadcrumbs 1⁄3 cup grated parmesan cheese 1⁄2 teaspoondried Italian seasoning 1largeegg 1 (12 ounce) package firm tofu, drained and sliced into 8 pieces 2 1⁄2 tablespoons extra-virgin olive oil, plus more for drizzling 1loaf whole-wheat Italian bread, cut into 4 pieces and split in half 1⁄4 cup shredded part-skim mozzarella cheese 1⁄2 lbBaby Spinach (about 8 cups)
DIRECTIONSPreheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-heat.season with salt and pepper and simmer until slightly thickened, about 15 minutes.toss the breadcrumbs, 2 tablespoons Parmesan and the Italian seasoning on a plate; 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.Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. add the tofu and cook until crisp, 3 to 4 minutes per side. place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan.Broil until the cheese melts and the bread is toasted, about 2 minutes.Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat.Add the spinach, season with salt and pepper and let wilt, about 1 minute.Place on top of the cheese and cover with the bread tops.
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