Tofu Parmigiana with Arugula Salad

Finely chop Garlic (1 clove) and set aside. Slice the Cherry Tomatoes (1 cup) in half, and set aside. Slice the Extra Firm Tofu (1 pckg) lengthwise into four equal sized quarter inch thick slices.

In a large bowl, add the Balsamic Vinegar (2 Tbsp) , Olive Oil (2 Tbsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Mix until well combined, and set aside.

In a large bowl, combine Breadcrumbs (4 Tbsp) , one tablespoon of Parmesan Cheese (4 Tbsp) , Dried Oregano (1/2 tsp) , Dried Basil (1/4 tsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) .

Heat a medium saute pan over medium heat. Add Olive Oil (1 Tbsp) and when hot, carefully add the tofu slices. Sear on each side for two minutes until golden brown.

In a small bowl, mix together half of the Tomato Sauce (1/2 cup) , garlic, and the remaining Dried Oregano (1/2 tsp) . Place a thin layer of tomato sauce in a baking dish.

Arrange tofu slices in the pan and spoon remaining sauce over tofu. Top with half of the Mozzarella Cheese (1/4 cup) and one and a half tablespoons of parmesan cheese. Bake in the oven for 20 minutes until golden brown and heated through.

In the same large bowl as the vinaigrette, add the Arugula (2 3/4 cups) , Pine Nuts (2 Tbsp) , red cherry tomatoes, and remaining Parmesan Cheese (4 Tbsp) . Mix until well combined.