Baked Tofu Cutlets

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Tofu cutlets. baked. No oil, no problem. Serve with grains and greens for a blue plate special, on top of a salad, or on a sandwich with fresh lettuce and onions.

1 box extra firm tofu
Flour, about a cup
Rice milk, about a cup
Panko, about a cup
Chopped fresh parsley, about a handful *
Lemon zest, about 1/2 a lemon

Press the tofu. Cut the tofu in half through the middle, then half again, and then in half again to make 8 small rectangles. Set up a breading station by pouring each element into a bowl.

These measurements are not exact. You have to use your judgement.

1 – flour

2 – rice milk

3 – panko + parsley + lemon zest mixed together

4 – plate for breaded tofu

Dredge the tofu in the flour, then the rice milk and then the panko.  Place on a baking sheet and bake for 25 minutes in a 350 oven.

Place under the broiler for 3 to 5 minutes for a little extra crispiness, if desired. Enjoy!

* CSA 2013 Week #15

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