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.
Marinara sauce (warmed), ketchup, salsa, or Yogurt "Tartar Sauce" or Dip (page 231)
Steps:
Preheat the oven to 425°F.
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.
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.
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.
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