Quick Stove-Top Tofu Parmesan

Yummy baked taste without baking makes this so easy, it's quick enough to make for a weekday lunch. This is one of the few tofu dishes I've tried that makes me say "Mmm...I want some more!" Blends two of my favorite cultures - Italian and Asian. Makes a lower-carb protein-packed meal, and you get some veggies from the tomato sauce.

• Ready In: 25 mins
• Serves: 1-2

Ingredients

•  one-half package firm tofu (16 ounce)
• 3  tablespoons olive oil
• 1⁄3 cup  best-quality  marinara sauce
• 1⁄4 cup  shredded mozzarella cheese or 1⁄4 cup provolone cheese
• 2  tablespoons  grated parmesan cheese

Directions

1. Drain tofu and place between two dinner plates. Weight the top plate with something heavy like a full jug of milk. Let sit 5-10 minutes, draining off liquid a couple of times.
2. While the tofu is draining, heat marinara sauce and keep warm.
3. Heat olive oil in a large heavy non-stick skillet over medium heat. Meanwhile, slice tofu in appoximately 1.5-inch squares, 1/4 inch thick.
4. Fry tofu squares in single layer, without turning, for several minutes until golden-brown and crisp on one side. Flip and brown other side (if you're in a hurry, the second side doesn't have to brown completely).
5. Place tofu on a plate and top with warmed marinara. Sprinkle with cheeses and serve. (Zap a few seconds in microwave if needed to melt cheese).
6. Note: be sure to use top-quality marinara, since most of the flavor comes from this.