Sub-sandwich “Tofu-Parmesan”

Ingredients:

• 1 can (400 g) of canned crushed tomatoes
• 1 clove garlic, crushed
• 8 fresh basil leaves, torn
• 0.5 cups breadcrumbs
• 1/3 tbsp. grated parmesan
• 0.5 tsp Italian seasoning
• 1 large egg
• 1 package (340 g) firm tofu, patted dry and cut into 8 slices
• 2.5 tbsp extra-virgin olive oil + extra for drizzling
• 1 loaf whole grain Italian bread, cut into 4 pieces and halved horizontally
• 1/4 cup semi-skim mozzarella, grated
• 220 g baby spinach (about 8 cups)

Preparation:

1. Preheat the oven to broil. Combine the tomatoes, garlic, basil, and 1 cup of water in a saucepan and heat over medium heat. Season with salt and pepper and simmer until the sauce thickens slightly, about 15 minutes.
2. Mix on a plate breadcrumbs, 2 tablespoons Parmesan cheese and Italian seasoning, season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then roll in the breadcrumbs to coat on all sides.
3. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3-4 minutes per side. Place the bread cut-side up on a baking sheet; spread the bottom halves with sauce, then top with the tofu, more sauce, mozzarella, and remaining Parmesan. Broil in the oven until the cheese is melted and the bread is toasted, about 2 minutes.
4. Meanwhile, heat the remaining 0.5 tablespoons of olive oil in an empty skillet over medium heat. Add the spinach, season with salt and pepper, and sauté for about 1 minute. Arrange the spinach on top of the cheese and top with the bread.