Marinate the tofu: Place the 16-ounce extra-firm or super‑firm tofu cut into 4 thin pieces in a shallow dish and pour the 2 cups low‑sodium vegan chicken broth over it so the pieces are submerged. Cover and refrigerate (or leave covered at room temperature) for at least 30 minutes or up to overnight.

Reserve marinade: Remove the tofu from the broth and place the pieces on a plate. Reserve 1/3 cup of the marinade for the breading wash and discard the remaining broth.

Preheat and prepare pan: Preheat the oven to 450°F (232°C). Grease or line a baking sheet and set it aside.

Set up breading stations: On a shallow plate combine 1/4 cup all‑purpose flour, 1 teaspoon Italian seasoning (optional), 1/2 teaspoon salt, and black pepper to taste. In a shallow bowl whisk the reserved 1/3 cup marinade with 1 tablespoon cornstarch until smooth. Place the 3/4 cup panko breadcrumbs on a third shallow plate.

Bread the tofu: Working with one piece at a time, dredge both sides of a tofu piece in the flour mixture, shake off excess, dip briefly in the cornstarch “wash,” then press both sides into the panko until evenly coated. Place the breaded piece on a plate and repeat with the remaining tofu pieces.

Pan‑fry the tofu: Heat 1/3 to 1/2 cup olive oil in a large skillet over medium heat until shimmering. Fry the breaded tofu pieces, in batches if needed, 4 to 5 minutes per side, or until golden brown. Transfer fried tofu to a paper towel‑lined plate briefly to absorb excess oil.

Assemble and bake: Arrange the fried tofu cutlets on the prepared baking sheet. Top each cutlet with 1/4 cup marinara sauce, 2 tablespoons vegan mozzarella, and 2 tablespoons shredded vegan Parmesan.

Bake: Bake on the middle oven rack for 15 to 20 minutes, or until the cheeses are melted and bubbly.

Serve: Transfer to serving plates, sprinkle with the 1/4 cup chopped fresh basil and/or parsley, and serve warm. Leftovers keep in the refrigerator up to 3 days and are best reheated in an oven, toaster oven, or air fryer.