Heat oven to 400°F. Cut tofu into ¼-½ inch thick “steaks” by cutting parallel to the cutting board, through the whole block. Each block of tofu will make approximately 5 steaks. 

Place parchment paper on two large cookie sheets (1 block of tofu per sheet) and spray with olive oil or other non-stick spray. 

Mix breadcrumbs, Italian seasoning, salt and nutritional yeast together in a small bowl. Place the tofu 1 inch apart on the cookie sheets. Spray top with olive oil. Sprinkle approximately ½ teaspoon of the breadcrumb mix on the top of each steak. Place cookie sheets in oven until tops are browned, approximately 15-20 minutes.

After the tops are browned, take the trays out of the oven and flip the tofu steaks over. Spray with olive oil again. Sprinkle another ½ teaspoon of the breadcrumb mix on each piece of tofu. Spray with olive oil again. Place back in the oven another 15-20 minutes or until browned. You want the pieces to get a little hard. That’s when they take on the chicken consistency.

Remove from oven and top each piece with 1 tablespoon (or more!) pasta sauce. Serve with Sweet Potato Fries.

This recipe is reposted with permission from The Healthy Family, Healthy You Cookbook, by Natasha Rosenstock Nadel.