Breaded Tofu Cutlets with Tartar Sauce

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Breaded Tofu Cutlets with Tartar Sauce 01-JAN-99 p. 30

4 Servings—Dairy-free

 

If you are serving more than four, the first part of

the recipe doubles easily, and the quantity of sauce

given below will suffice.

 

1 to 1 1/2 Tbs. pickle relish or to taste

2 tsp. Dijon mustard or to taste

1 Tbs. natural soy mayonnaise or reduced-fat

mayonnaise

1 lb. firm or extra-firm tofu, drained

1/3 cup wheat germ

1 tsp. salt-free herb-and-spice seasoning mix

1/2 tsp. salt

Tartar Sauce

3/4 cup plain low-fat soy yogurt

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: 269 CAL; 12 G PROT; 9 TOTAL FAT (3 SAT.

FAT); 36 G CARB.; CHOL; 501 MG SOD.; 5 FIBER

 

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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