After the tofu is pressed, preheat the oven to 400.
In a small baking dish or shallow plate, mix ½ c gluten free breadcrumbs, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp dried basil.
Pour at least ¼ cup of neutral oil into a baking tray. It should be enough to thoroughly coat the entire tray.
Slice the pressed tofu into thin, rectangular pieces, about ¼ inch thick.
Dredge each piece of tofu in the breadcrumb mixture, making sure each side is thoroughly coated. You can press the breadcrumbs into the tofu a bit, but be gentle - the tofu will crumble if you are too rough. Place each breaded piece of tofu in the well oiled baking tray.
Bake for 20 minutes, then check on the tofu. They should be crispy, but not hard like a cracker. If they are not crispy and browned, keep going. Mine took 25 minutes.
When the tofu is as crispy as you would like, spoon the tomato sauce on and around the tofu in the baking tray. Careful! The hot oil might splatter! To avoid this, let the pan sit at room temperature for a few minutes before adding the sauce.
Top with cheese and return to the oven for 5-10 minutes, or until the cheese is melty. Depending on which vegan cheese you are using, this will look quite different. Some get gooey, others brown, others keep their shape until you prod it with a fork.
Top with fresh basil or parsley, and optional vegan parm.