Tofu parmigiana

Heat the sauce in a pot.

Mix the breadcrumbs and the Parmesan.

Season with salt and pepper lightly the tofu slices. The baigner in l'egg whisked, then coat mixture breadcrumbs and Parmesan.

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

Serve on pasta with the arugula, add the sauce, the thyme, sprinkle a pinch Parmesan fresh and for a coulis olive oil.