0 Preheat the oven to 425 degrees(F).
1 Start the sauce, heat the olive oil on medium high in a medium sized sauce pan.
2 Add the garlic and capers and sauté, reducing heat as needed for about 1 to 2 minutes.
3 Add the salt, red pepper, sugar and tomato paste. Stir to combine everything and sauté for another 1 to 2 minutes.
4 Then add the tomatoes, and begin to crush them with a wooden spoon. Bring to a simmer and then crush the tomatoes more until they are in pretty small chunks. I like to use a potato masher.
5 Add the basil reduce heat to low and let the sauce simmer while you prep the tofu.
6 Once the tofu has been pressed, cut the block of tofu through the side into 4 even slices so you have 4 thin rectangles, sprinkle a few pinches of salt on each side of each rectangle.
7 Then take 3 medium sized bowls, in the first one, whisk together the bread crumbs, nutritional yeast, vegan Parmesan, 1 tablespoon of flour, oregano, basil, salt and pepper.
8 In the second bowl, whisk together the non-dairy milk and lemon juice.
9 In the third bowl, whisk together the remaining 1/2 cup of flour and a pinch of salt and pepper.
10 Take one slice of tofu and put it in the flour, coat completely, then put it in the non-dairy milk mixture coat completely, then back in the flour, back in the milk and then into the bread crumb mixture coating both sides completely.
11 Put the tofu on a sheet pan lined with parchment paper, a silicone mat or sprayed with non-stick spray.
12 Repeat with the remaining tofu.
13 I like to spray the tops of the tofu with non-stick spray to help them brown, but this is optional. Bake for 15 minutes, flip the tofu and bake for 15 more minutes.
14 Once you have the tofu in the oven and the sauce has been simmering, remove the basil sprigs and then add in the kalamata olives. Stir to combine.
15 Continue to simmer on low while the tofu bakes.
16 Take the tofu out of the oven after it has baked for the full 30 minutes.
17 Remove the sauce from the heat, taste and adjust seasonings.
18 Top each piece of tofu with a generous amount of the sauce, then top that with a few tablespoons of vegan mozzarella and about 1 tablespoon of vegan Parmesan.
19 Return to the oven for 5 to 7 minutes or until the cheese is melted and bubbly.
20 Serve immediately with pasta or veggies on the side. I also like to top mine with extra chopped olives and capers.
