Caribbean Baked Tofu Cutlets

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Caribbean Baked Tofu Cutlets

 

Recipe By:

The Meatless Gourmet by Bobbie Hinman

Serving Size: 4

 

1 pound firm tofu -- sliced 1-inch thick

8 ounces tomato sauce

2 tablespoons lime juice

1 tablespoon grated onion

3/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

1 1/4 teaspoons coconut extract

 

Press tofu slices between two pans for one to two

hours

to squeeze out the water and compress the tofu.

 

While tofu is draining, combine remaining ingredients.

 

Mix well and set aside.

 

Preheat oven to 350 degrees F.

 

Lightly oil a 7 x 11-inch baking pan or spray with

a nonstick cooking spray.

 

Spoon about a third of the sauce into prepared pan.

 

Place pressed tofu on sauce and top with remaining

sauce.

 

Bake uncovered, 45 minutes.

 

Per serving (excluding unknown items):

186 Calories; 10g Fat (44% calories from fat);

19g Protein; 10g Carbohydrate; 0mg Cholesterol;

426mg Sodium

 

Serving Ideas :

 

Serve hot with Tomato Rice, or cold in sandwiches

 

 

 

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