Tofu & Zucchini Parmesan

1 brick extra firm tofu
1 large zucchini
1 rounded cup fine Italian bread crumbs, or more as needed
1 egg
2 Tbsp milk
1/4 cup pesto
1/2 lb Mozarella cheese, sliced
About 2 cups pasta tomato sauce
2 cloves garlic, pressed
4 fresh sage leaves, minced

First slice the tofu about 1/4 inch thick and press between paper towels to remove excess water (I put a cutting board on top of the slices with a few cans of beans to weigh it down). Slice the zucchini steeply on a bias to get oblong ovals, about 1/4 inch thick - you should have about 10 slices. In a shallow dish or plate, beat the egg and the milk together well. Place the bread crumbs in a shallow dish.

Preheat oven to 375F. Heat about 1 cup canola oil in a large skillet to medium high. Dip the zucchini and the tofu into the egg and then the crumbs. Brown in batches in the oil until brown and crispy, and then drain on paper towels.

Spread the pesto on the bottom of an oiled casserole. Layer the tofu on the pesto. Top with half the cheese and sauce. Layer the zucchini onto the tofu layers. Top with the remaining cheese, the garlic and sage leaves and then the sauce. Bake for about 30 minutes uncovered, or until hot and bubbly.