Baked Tofu Cutlets
The Meatless Gourmet:
Easy Lowfat Favorites
by Bobbie Hinman
The Meatless Gourmet by Bobbie Hinman
Serving Size: 4
Press tofu slices between two pans for one to two hours to squeeze
out the water and compress the tofu.
- 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
While tofu is draining, combine remaining ingredients.
Mix well and set aside.
Preheat oven to 350¡ F.
Lightly oil a 7 x 11-inch baking pan or spray with a nonstick cooking
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