1 c Nutritional yeast
1/4 c Gluten flour
2 tb Hulled sesame seeds
2 tb Garlic powder
2 tb Onion powder
2 tb Turmeric
3 tb Dried parsley
1 ts Dried chives
1 ts Black pepper
1/2 ts Salt
1 lb Firm tofu
Sliced into 1/2-inch cutlets
1 c Plain soy milk
2 tb Canola oil
4 T0 5 SANDWICHES VEGAN
Coating: Mix first 10 ingredients in medium-size bowl. Set aside.
Pour soy milk into small bowl. Dip each tofu cutlet into soy milk to
wet both sides. Press tofu firmly into dust on each side to cover.
Heat oil in large skillet over medium-high heat. Brown cutlets on both
sides, about 2 minutes per side.
Serve on toasted whole wheat bread topped with sweet pickle relish,
tomato slices and sprouts if desired. Or serve over brown rice with
lemon tahini dressing.
From Mountain People’s Kitchen, Morgantown, WV.
PER SERVING: 233 CAL.; 18G PROT.; 11G TOTAL FAT (1G SAT. FAT); 17G
CARB.; 0 CHOL, 251MG SOD, 10G FIBER
Yields
1 servings