A number privately e-mailed me regarding my reference to such a recipe
in discussions of what to feed small children. Here's my version and
variations. Obviously even when you use lowfat version of tofu those of
us on VLF diets must control portions. I often put this together first
thing in the morning to chill and then pop it in the oven at lunch.
Leftovers are best reheated in the oven but are OK in microwave too.
Gail Van Ryn
Tofu Nuggets/Fingers/Cutlets (3-4 small servings)
1 package firm lowfat tofu (mine is 12 oz.)
1/4 cup flour (more or less)
1 egg equivalent (2 whites or your favorite sub)
1 cup fine dry bread or cracker crumbs (mixtures are fun)
1 teaspoon garlic salt
1 teaspoon paprika
1 dash or a few grinds of pepper
Cut tofu into your favorite configuration (my toddler likes fingers).
Spread flour on a small plate or flat dish. Beat egg equivalent in a
shallow dish. Mix remaining ingredients in shallow dish. Get out your
nonstick baking sheet and a wire rack if you have one. (Optional: my
sheet does better with a few drops of oil spread with fingers) Set up
your assembly line : tofu, flour, egg, crumbs, and rack. Turn each
piece of tofu in the flour to cover, then into the egg, then crumbs, and
then to the rack. When you're done, chilling helps set the coating, but
you can skip. Then just bake at 350 degrees Fahrenheit for 15-20
minutes until crisp. Serve with sauces! My toddler dips his in
applesauce (also known as "happy" sauce to him).
Variations: marinate tofu in soy sauce and drain (reduce salt in
coating), freeze tofu first, try other herbs/spices, try flavored
crackers or bread crumbs, etc.