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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Ingredients: 1 block firm tofu, pressed (10gr)
1 container parmesan cheese (about 4)

1 tsp onion powder
1/2 tsp garlic powder
1 tsp Italian seasoning
2 eggs, beaten well

How To Prepare: To press the tofu, put it on a plate, or in a large bowl, on top of 2-3 folded paper towels. On top of the tofu brick, place another 2-3 paper towels and another plate. On top of that plate, place anything heavy ie, a pot or several cans of veggies. Let press at least 1 hour, a couple of hours is better.

Mix the parmesan and the other seasonings, set aside. Beat the eggs in a bowl. Slice the brick into 1/8" wide slices across the width of the brick.

Dip the tofu into the egg (it's floppy and may fall apart, move gently), then
into a mixture of the cheese and seasonings. While the slice is on the cheese, break in half with the side of your fork to about the size of a Wheat Thins (or leave whole). Fry in a skillet with a little oil until dark golden (cook up all the bits that are broken off, too). Drain on paper towels. Serve either alone or with a meat sauce (spaghetti sauce) or I like it too with a shrimp dip.

Fries well in a deep fryer, too.
Number of Servings: about 80 mocrackers
Carbs per serving - include all nutritional information if known: .2 grams each
Preparation Time: 1 hr drain time, 1 hr fry time
Effort (Easy, Average, Difficult): Easy

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