Made up a recipe over the week end and thought someone else might
appreciate it. I buy my firm lowfat tofu at the HFS very cheaply. It
is the only place I can get really solid tofu, as the silken tofu is
too soft for this type of thing, even if it is firm. One of the brands
is Nigari, the other is Organic.
12 ounce pkg lowfat, firm Organic or Nigari Tofu
2-3 cups chicken or mushroom flavored fatfree broth
2 cups breadcrumbs
1/2 cup nutritional yeast or fatfree parmesan
1/4 cup dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon any italian seasoning
salt and pepper
1 cup Eggbeaters or egg substitutes
3 cups any fatfree marinara or spaghetti sauce
1. Slice tofu into 1/2" thick slices (approximately 2 in x 3 in or
smaller). Marinate 1-24 hours in broth. Drain.
2. Get 2 large flat bowls ready. In one bowl, place eggs, in second
bowl mix breadcrumbs and next 6 ingredients.
3. Dredge each tofu cutlet in the breadcrumbs first, then dip into
eggs and then dredge again in breadcrumbs. Place on foil covered
cookie sheet and bake for 30 minutes at 350 degrees, turning after 15