Instructions: 4 SERVINGS DAIRY-FREE

This "shake and bake" tofu is a family favorite. If you are serving more than four, the first part of the recipe doubles easily, and the quantity of sauce given below will suffice.

MEAL PLAN: Prepare enough quick-cooking brown rice for the number of servings you need, according to package directions. If youd like, you can cook enough rice for the next nights meal (cooking the entire 14-ounce box should do the trick). For a tasty salad, combine half of a 16-ounce bag of shredded cabbage mix, some bell pepper strips (perhaps the extras from the night before) and some corn kernels. Dress to taste with a low-fat natural vinaigrette.

PREHEAT OVEN to 450 F. Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper towel, then cut lengthwise into 1/2-inch-wide strips.

In shallow bowl, mix wheat germ, seasoning mix and salt. Add tofu sticks and coat with mixture. Arrange breaded tofu on a lightly oiled nonstick baking sheet. Bake 15 to 20 minutes or until the cutlets are golden and firm. Meanwhile, make tartar sauce. In small bowl, combine all ingredients and mix well. Set aside.

Serve cutlets warm with sauce as a topping or on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.