Mix 2 tablespoons of Reggiano, dried oregano, dill, black pepper, and Panko bread crumbs. Put in a blender and grind a little to reduce the crumb size.
Beat the egg.
Open the tofu and slice it into long thin rectangles. Slice in half, then stand each half on the long edge, and slice into four slabs. Pat dry.
Preheat the oven to 400*F. Put the tofu on a lightly oiled cookie sheet and bake 5 min.
While the tofu is baking, blend the tomatoes to make puree. It's okay if it's still slightly chunky. Pour about half or a little less into a baking dish.
Once the tofu is out of the oven, dip each slice into egg, then into the breading. I use one hand to dip into the egg, then drop into the crumbs, then flip with a fork.
Heat cooking oil in a skillet and fry briefly. It just takes a couple of minutes per side to develop a toasty color and flavor for the bread crumbs. When done, lay in the baking dish.
When you've fried all the slices, fry any leftover bread crumbs and sprinkle them in. Sprinkle the pepperjack and Reggiano cheese.
Then fry any unused egg and have a pre-dinner snack.
Bake covered for 20 min.
Eat this with bread to soak up the extra tomato sauce, as a vegetarian main dish.
The tofu texture was great! I thought this would be improved a lot with a better tomato sauce, but even just blending a can of tomatoes still tasted quite good.