These crispy tofu cutlets are another favorite in our home. Enlist your kids to help with the breading and shaking—they’ll have fun with it, and they’re more likely to eat anything they’ve helped make. If you’re serving more than four, the recipe doubles easily, but be sure to use two baking sheets as well.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towel, and cut into 1/2-inch-wide sticks.
Step 3
Combine the wheat germ, seasoning mix, and salt in a plastic food storage bag; seal and shake lightly to mix. Transfer the cutlets to the bag and shake gently until they are evenly coated with the wheat germ mixture.
Step 4
Arrange the cutlets on a lightly oiled nonstick baking sheet. Bake until golden and firm, 12 to 15 minutes. Serve at once with marinara sauce or other sauce of your choice for dipping or topping.
Menu: A Child-Friendly Meal
Step 5
Tofu Patties (page 134)
Step 6
or
Step 7
Shake-and-Bake Tofu (this page)
Step 8
Maple-Roasted Carrots (page 207)
Step 9
Buttered angel hair pasta
Step 10
Cherry tomatoes and baby carrots
nutrition information
Step 11
Calories: 114
Step 12
Total Fat: 5g
Step 13
Protein: 10g
Step 14
Carbohydrate: 5g
Step 15
Cholesterol: 0mg
Step 16
Sodium: 275mg
