Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
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1 Kombu strip, 6 inches long
1/2 c -- water
2 tb Lemon juice
2 tb Lime juice
2 tb Tamari
1 t Tarragon
2 tb Onion -- grated
10 oz Tofu, firm
3 Whole grain bread slices
2 Garlic cloves
4 Parsley sprigs
Egg replacer for 2 eggs
Wash the kombu and place it in a small saucepan with
1/2 cup water. Bring the water to a boil. Cover,
reduce the heat, and simmer for about 10 minutes.
Remove the kombu from the broth and add the lemon
juice, lime juice, tamari, tarragon, and onion to the
broth.
Slice the tofu into 6 slabs about 1/4--1/2" thick and
about the size of fish sticks.
Place the tofu in a shallow dish. Pour the broth over
the tofu, trying to distribute the onions evenly. Let
this marinate for at least 30 minutes. If desired, you
may let the tofu marinate for several hours in the
refrigerator.
Tear the slices of bread into pieces and place them
in a blender or food processor. Gring the bread into
fine crumbs. If you are using a food processor, you
may grind the garlic and the parsley in the food
processor along with the bread. However, if you are
using a blender, you will probably find it necessary
to press the garlic and mince the parsley; then add
them to the crumbs and mix well.
Place the seasoned bread crumbs in a plate or shallow
bowl. Remove the tofu from the marinade (the liquid
may be reserved to add to soups, sauces, or to
marinate more tofu). Dip the tofu first into the
beaten egg and then into the bread crumbs.
Place the breaded tofu on a well-oiled cookie sheet.
Bake at 350 degrees for 30 minutes or until it is
brown and crispy.
Serve these tofu sticks with a salad and a steamed
vegetable. They are also good in sandwiches with some
horseradish, lettuce, and a slice of tomato, or with
catsup.
These don't really taste like fish sticks, but they
do look like them.
