Guest guest Posted October 16, 1999 Report Share Posted October 16, 1999 We had these for dinner tonight and really enjoyed them. I made them last weekend and used White Wave reduced fat tofu and barbecue sauce. Tonight I took them out of the freezer and stuck them in the micorwave while I made couscous and steamed veggies. The fingers were great; I plan to make some this weekend and experiment with a different sauce. Kathleen * Exported from MasterCook * Crispy Tofu Fingers Recipe By : Becoming Vegetarian by Melina, Davis, and Harrison, p. 234 Serving Size : 3 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable spray for coating baking sheet 12 ounces firm tofu 1/2 cup thick sauce -- see note salt garlic powder or other seasonings -- to taste Note: use vegetarian oyster-style sauce, sweet and sour sauce, BBQ sauce or other favorite thick sauce. Coat the cookie sheet with vegetable spray. Slice the tofu lengthwise, about 1/4 inch thick, and pat dry. Put the sauce in a dish, and dip each piece of tofu into the sauce, coating it well. Place the tofu on the cookie sheet in a single layer (pieces can be touching but should not overlap). Sprinkle on the seasoning, and bake at 350F for 20 to 30 minutes, depending on how crisp you like your tofu. Halfway through the cooking time, flip to brown both sides. Makes 3 servings (4 oz. each) Per serving: Calories: 191, Protein: 13g, Fat: 10g, Carbohydrates: 15g, Fiber: 1g. Good source: calcium, iron, zinc, folate, thiamin - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 85 0 0 0 Quote Link to comment Share on other sites More sharing options...
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