# Components:
→ Tofu
01 - 2 blocks (16 oz each) extra-firm tofu, pressed and sliced into ½-inch thick cutlets
→ Breading
02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Asiago cheese
06 - 1 teaspoon dried oregano
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons olive oil for frying
→ Sauce and Topping
11 - 2 cups marinara sauce
12 - 1½ cups shredded mozzarella cheese
13 - ¼ cup grated Parmesan cheese
14 - Fresh basil leaves for garnish
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Press tofu blocks for at least 20 minutes to remove excess moisture, then slice into ½-inch thick cutlets.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumb mixture combined with Asiago cheese, oregano, garlic powder, salt, and pepper.
03 - Dredge each tofu slice in flour, dip into beaten eggs, then coat thoroughly with the panko-Asiago mixture, pressing gently to adhere.
04 - Heat olive oil in a large skillet over medium heat. Fry tofu cutlets in batches until golden brown and crispy on both sides, approximately 2-3 minutes per side. Transfer to the prepared baking sheet.
05 - Spoon marinara sauce over each tofu cutlet. Top evenly with mozzarella cheese and a sprinkle of Parmesan cheese.
06 - Bake for 15-18 minutes until cheese is melted and bubbly.
07 - Garnish with fresh basil leaves and serve hot.
