| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Firm or extra-firm tofu |
| 1/3 |
c |
Wheat germ |
| 1 |
ts |
Salt-free seasoning mix |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Plain low-fat yogurt |
| 2 |
tb |
Soy mayonnaise |
|
|
OR reduced-fat mayonnaise |
| 1 1/2 |
tb |
Pickle relish |
| 2 |
ts |
Dijon mustard |
INSTRUCTIONS
4 SERVINGS LACTO
Preheat oven to 450 F. Cut tofu into 1/2-inch-thick slices. Blot well
with clean towel or several layers of paper towels, then cut into
1/2-inch-wide strips.
Combine wheat germ, seasoning mix and salt on a plate and lightly
bread tofu sticks. Arrange breaded tofu on lightly oiled nonstick
baking sheet. Bake until the cutlets are golden and firm, 15 to 20
minutes.
Meanwhile, combine remaining ingredients in small bowl and stir well.
Serve cutlets with sauce for a topping.
PER SERVING: 255 CAL.; 23G PROT.; 13G TOTAL FAT (2G SAT. FAT); 16G
CARB.; 5MG CHOL.; 426MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 66
Converted by MM_Buster v2.0l.
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