Tofu Parmesan Subs

Ingredients

• 8 cups baby spinach 
• 0.5 cup breadcrumbs 
• 14 ounce canned tomatoes crushed canned
• 1 large eggs 
• 8  basil leaves fresh
• 1 clove garlic smashed
• 1 loaf bread whole-wheat split italian cut into 4 pieces and in half
• 0.5 teaspoon penzey's southwest seasoning dried italian
• 4 servings kosher salt and pepper freshly ground
• 2.5 tablespoons olive oil extra-virgin plus more for drizzling
• 0.3 cup parmesan cheese grated
• 0.3 cup part-skim mozzarella cheese shredded
• 12 ounce spicy tofu firm drained sliced into 8 pieces

Equipment

• bowl
• frying pan
• sauce pan
• broiler
• broiler pan

Directions

1. Preheat the broiler.
2. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
3. 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.
4. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
5. Add the tofu and cook until crisp, 3 to 4 minutes per side.
6. 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.
7. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat.
8. Add the spinach, season with salt and pepper and let wilt, about 1 minute.
9. Place on top of the cheese and cover with the bread tops.
10. Photograph by Antonis Achilleos