In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese,
1 teaspoon oregano, and salt and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold
water. One at a time, press tofu slices into crumb mixture, turning
to coat all sides.
Heat oil in a medium nonstick skillet over medium heat. Cook tofu
slices until crisp on one side. Drizzle with a bit more olive oil,
turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and 1 teaspoon oregano. Place
a thin layer of sauce in an 8 inch square baking pan. Arrange tofu
slices in the pan. Spoon remaining sauce over tofu. Top with shredded
mozzarella and 3 tablespoons Parmesan.