1 ½ pounds Surata soft tofu.
5 TBS olive oil.
3 TBS lemon juice.
2 TBS soy mayonnaise.
2 TBS spicy brown mustard.
¼ cup chopped fresh parsley, or 1 TBS dried parsley.
½ tsp each: oregano, basil, marjoram, thyme.
¼ tsp.each of salt and pepper.
Optional: One egg.
Combine the ingredients in a blender or food processor and blend until smooth.
Transfer the mixture to a small bowl. Stir in ¼ cup minced onion and 2 cups Italian seasoned bread crumbs. Scoop out ¼ cup of the mixture at a time and form by hand into small round cakes. Coat each cake with the seasoned bread crumbs and bake on a well oiled baking pan for 20 minutes at 350’. Flip, and bake another 20 minutes.
Lightly oil a 9” X 12” baking dish. Cover the bottom with tomato sauce, then place the tofu cutlets on top. Cover with remaining tomato sauce, and top with shredded parmesan cheese. Bake for 20-25 minutes at 350’.