Tofu parmigiana

Warm the sauce in a pot.

Combine the breadcrumbs and Parmesan.

Lightly season the tofu slice with salt and pepper. Dip it in the beaten egg, then coat with the breadcrumb and Parmesan mixture.

Cook the tofu in a non-stick skillet over medium-low heat with oil until golden. Set aside.

Serve over pasta with arugula, top with the sauce and thyme, sprinkle with a pinch of fresh Parmesan, and finish with a drizzle of olive oil.