INGREDIENTS

INSTRUCTIONS

SERVINGS DAIRY-FREE  This "shake and bake" tofu is a family favorite.
If you are serving  more than four, the first part of the recipe
doubles easily, and the  quantity of sauce given below will suffice.
MEAL PLAN: Prepare enough quick-cooking brown rice for the number of
servings you need, according to package directions. If you'd like,  you
can cook enough rice for the next night's meal (cooking the  entire
14-ounce box should do the trick). For a tasty salad, combine  half of
a 16-ounce bag of shredded cabbage mix, some bell pepper  strips
(perhaps the extras from the night before) and some corn  kernels.
Dress to taste with a low-fat natural vinaigrette.  PREHEAT OVEN to 450
F. Cut tofu into 1/2-inch-thick slices. Blot well  between several
layers of paper towel, then cut lengthwise into  1/2-inch-wide strips.
In shallow bowl, mix wheat germ, seasoning mix and salt. Add tofu
sticks and coat with mixture. Arrange breaded tofu on a lightly oiled
nonstick baking sheet. Bake 15 to 20 minutes or until the cutlets are
golden and firm. Meanwhile, make tartar sauce. In small bowl, combine
all ingredients and mix well. Set aside.  Serve cutlets warm with sauce
as a topping or on the side.  Per serving with 1 tablespoon tartar
sauce: 204 cal.; 21g prot.; 11 g  total fat (2g sat. Fat); 9g carb.; 0
chol.; 311mg sod.; 1g fiber  Converted by MC_Buster.  Recipe by:
Vegetarian Times, January 1999, page 30  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 197
Calories From Fat: 74
Total Fat: 8.9g
Cholesterol: <1mg
Sodium: 1140.5mg
Potassium: 405.9mg
Carbohydrates: 17g
Fiber: 4.5g
Sugar: 2.2g
Protein: 16.4g