| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu, firm |
| 1 |
tb |
;water |
| 2 |
tb |
Tamari |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sesame oil, toasted |
|
pn |
Black pepper |
| 1 1/4 |
ts |
Basil |
| 1/4 |
c |
Flour, plus 2 tsp |
| 3/4 |
c |
;water |
| 1 |
c |
Bread crumbs |
| 1/4 |
c |
Pecans; ground |
|
pn |
Salt and pepper |
| 1 |
ts |
Garlic powder |
INSTRUCTIONS
Preheat oven to 400 degrees.
Brush a cookie sheet with oil
Cut tofu in half lengthwise, then cut each half into 7 slices, 1/2" thick
and 1 1/2" square.
Marinate tofu in water, tamari, sherry, oil, pepper and 1/4 t basil for at
least 30 minutes.
Mix 2 T flour with 3/4 cup water until well blended.
Mix together breadcrumbs, pecans, salt, pepper, garlic powder, and one
teaspoon basil.
Dip tofu into remaining flour and then into flour/water mixture.
Dip tofu cutlets into bread crumbs mixture and place on cookie sheet. Bake
for 10 minutes.
Turn cutlets over and bake 10 minutes more until golden brown.
Per serving: 365 ca; 23 g prot; 359 mg sod; 33 g carb; 17 g fat; 0 mg
chol; 270 mg calcium
Vegetarian Gourmet, August 1992/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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