Preheat your broiler, warm your tomato sauce, and prepare a baking tray with some foil. In one bowl mix together the almond flour, parmesan cheese, and oregano. Season this with salt and pepper. In another bowl beat the egg and a tablespoon of water until well combined. This is your batter station.

Remove the tofu from the package, cut it in half horizontally and the cut each half again horizontally so you end up with 4 even slices. One at a time place in between layers of a clean dish towel. Press down to remove all the excess moisture. you want to push down hard but not hard enough to break it.

Season your tofu slices with salt and pepper. Heat large skillet with 2 tablespoons of the oil over medium heat. One at a time place a piece of tofu in the egg to coat, lift up and let excess fall off then press into the almond/parm mixture to coat. Fry in the oil, do not move it around, let one side get brown before flipping. Do this in 2 batches wiping out the skillet in between and adding more oil as necessary to not crowd the pan. When your tofu is brown on all sides transfer to the prepared baking tray.

When all your tofu is done top each piece with the mozzarella cheese and place under the broiler to get bubbly and melty. While this is melting wipe out your skillet and return to the heat. Add the half tablespoon of oil and the garlic. Then add all the spinach and salt and pepper. Cook long enough just to wilt it, about 1-2 minutes then transfer to a serving platter. Remove the tofu from the oven, place on top of the spinach and then top it all with the marinara sauce to serve. Enjoy!