Tofu Parmesan (4 servings, 3.5 pts)

2 12 oz. blocks extra firm light tofu
olive oil spray
1 tsp garlic powder
salt, pepper
1 ¾ cup Main Event Marinara
2 ½ oz shredded rf mozzarella cheese.
1 tbsp rf parmesan cheese

Drain tofu and wrap in paper towels a few layers. Place between two plates and put 28 oz can on top in refrigerator for 2 hours.

Preheat oven to 400. Mist baking sheet. Cut tofu into 8 equal slices and season. Place on sheet and mist tops with olive oil. Baking turning once for 20 minutes or until outside is brown and crisp.

Spread ¾ cup marinara in casserole dish. Lay baked tofu atop sauce. Top tofu evenly with remaining 1 cup sauce. Sprinkle with both cheeses and bake for 10 minutes.