1 12-ounce package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)
Set the broiler to high. Over medium-high heat, combine the tomatoes, garlic, basil, and 1 cup of water. After adding salt and pepper, simmer for about 15 minutes, or until a mild thickening occurs.
On a plate, combine the breadcrumbs, 2 tablespoons of parmesan, and the Italian seasoning. In a small bowl, beat the egg. Tofu should be coated by dipping it in the egg, followed by the crumbs.
A nonstick skillet with 2 tablespoons of olive oil on medium heat. Cook the tofu for 3 to 4 minutes on each side, or until crisp. Spread the sauce on the bottom halves of the bread, then top with the tofu, additional sauce, the mozzarella, and the remaining parmesan. Place the bread cut-side up on a broiler pan. About two minutes of broiling time will make the cheese melt and toast the bread.
In the meantime, warm the skillet's remaining 1/2 tablespoon of olive oil over medium-high heat. When the spinach has wilted for approximately a minute, add it, and season with salt and pepper. Place on top of the cheese, then top with the tops of the bread.