|Tofu||16 Ounce (2 Firm Cakes)|
|Italian salad dressing||1 Cup (16 tbs)|
|Classico tomato alfredo sauce||1⁄2 Cup (8 tbs)|
|Parmesan||1⁄2 Cup (8 tbs), grated|
1. Wrap tofu cakes in double layer of dish towels or lots of paper towels. Press tofu by placing on top of them a cutting board weighted with several canned goods (about 3 pounds worth). Let set for 10 or more minutes. Slice each tofu cake into 4 cutlets.
2. Place tofu in a non-metallic baking pan. Pour Italian dressing over tofu and let marinate for 2 hours. If dressing does not completely cover tofu, be sure to turn them over after 1 hour. Place tofu on paper towel to drain for just a minute before cooking. Discard marinade.
3. Melt butter in large skillet. Add tofu and fry for 2 or 3 minutes per side or until golden brown.
4. Place tofu back into baking dish. Cover with pasta sauce and sprinkle the cheese on top. Bake until hot (approx. 10 minutes) in a 350°F oven. Serve.