Tofu "fish" Sticks – We Love God!

Godly sorrow and worldly sorrow. The first one leads to life, but the latter shoves us into a spiritual grave. Worldly sorrow only bemoans getting caught or weeps for what was lost. It never grieves for the wrong committed. Godly sorrow produces different results. When we experience godly sorrow, we are deeply grieved for the wrong we committed. We desire to ask forgiveness, to repair the damage, to make reparation for the harm done; not merely to protect ourselves from pain or regain what we didn’t want to give up. In a word, we repent.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Vegan	Main dish, Vegan, Vegetarian	3	Servings

INGREDIENTS

1		Kombu strip, 6 inches long
1/2	c	water
2	T	Lemon juice
2	T	Lime juice
2	T	Tamari
1	t	Tarragon
2	T	Onion, grated
10	oz	Tofu, firm
3		Whole grain bread slices
2		Garlic cloves
4		Parsley sprigs
		Egg replacer for 2 eggs
		minutes.

INSTRUCTIONS

Wash the kombu and place it in a small saucepan with 1/2 cup water.
Bring the water to a boil. Cover, reduce the heat, and simmer for
about  Remove the kombu from the broth and add the lemon juice, lime
juice,  tamari, tarragon, and onion to the broth.  Slice the tofu into
6 slabs about 1/4--1/2" thick and about the size  of fish sticks.
Place the tofu in a shallow dish. Pour the broth over the tofu,  trying
to distribute the onions evenly. Let this marinate for at  least 30
minutes. If desired, you may let the tofu marinate for  several hours
in the refrigerator.  Tear the slices of bread into pieces and place
them in a blender or  food processor. Gring the bread into fine crumbs.
If you are using a  food processor, you may grind the garlic and the
parsley in the food  processor along with the bread. However, if you
are using a blender,  you will probably find it necessary to press the
garlic and mince the  parsley; then add them to the crumbs and mix
well.  Place the seasoned bread crumbs in a plate or shallow bowl.
Remove  the tofu from the marinade (the liquid may be reserved to add
to  soups, sauces, or to marinate more tofu). Dip the tofu first into
the  beaten egg and then into the bread crumbs.  Place the breaded tofu
on a well-oiled cookie sheet. Bake at 350  degrees for 30 minutes or
until it is brown and crispy.  Serve these tofu sticks with a salad and
a steamed vegetable. They  are also good in sandwiches with some
horseradish, lettuce, and a  slice of tomato, or with catsup.  These
don't really taste like fish sticks, but they do look like them.  From
the files of DEEANNE  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 190 Calories From Fat: 59 Total Fat: 7g Cholesterol: 0mg Sodium: 802.4mg Potassium: 282.5mg Carbohydrates: 19.6g Fiber: 3.1g Sugar: 3.5g Protein: 15.3g