Breaded Tofu Steaks
1-18 oz. package extra-firm tofu, drained and sliced into 6 steaks1/2 cup Italian dressing
2 cups Four Cheese, Italian Herb Cheese Cheeze-its (or 1 1/2 cups cracker or Panko bread crumbs with 1/4 cup Parmesan cheese and 1 Tab. Italian herb blend)
Corn-Cucumber Salad
11 oz. can whole kernal sweet corn, drained
1 (1 cup) red bell pepper, chopped
1 (2 cups) cucumber, chopped
2 (2 Tab.) Green onions, thinly sliced
1/2 cup Italian dressing
Heat oven 425 degrees F. Place tofu steaks on paper towels on a baking sheet. Top with more paper towels and another baking sheet. Top with a 5 pound weight and leave for 5 minutes.
Pour 1/2 cup Italian dressing in a large storage baggie. Add tofu and gently rotate tofu to coat. Let sit 5 minutes.
Meanwhile make the Corn-Cucumber Salad by mixing together corn red pepper, cucumber, onions and Italian dressing.
Place cracker crumbs in a shallow dish. Remove tofu from marinade and coat tofu in crumbs, pressing lightly on both sides. Place on baking sheet.
Bake 15 minutes or until golden brown.
Serve each steak with about 1/2 Corn-Cucumber Salad. Makes 6 servings.
Each serving: @ 240 calories, 15 g. Fat, 18g. Carbs. , 2 g. Fiber, 8 g. Protein
Modified slightly from the recipe in Betty Crocker Fast From-Scratch Meals.