Tofu Parmesan is a great take on Chicken Parmesan. I used extra firm tofu which I drained and dried out some (wrapped in a kitchen towel between two plates). The extra step of drying created a firmer texture to the tofu and makes it a bit more chewy. I try to keep the tofu in the towel for 1-2 hours if I have the time...more time will create a firmer "meaty" texture. I cut the block of tofu lengthwise and width-wise to create 4 rectangles.
I preheated the oven to 350 and placed the tofu on non-stick aluminum foil topped with gluten free pasta sauce. After 20 minutes I added cheese (dairy free or dairy can be used depending on your dietary preferences/needs) and allowed the cheese to melt (about 10 minutes).
I served the Tofu Parmesan with gluten free pasta and a side salad. Each person was given two wedges of tofu; therefore one package of tofu serves 2 people.