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Serve on a chilled bed of let- tuce with slices of lemon. Serves 6 Nutritional facts per serving Protein: 20 grams Carbohydrates: 4 grams Protein-Rich Entrees Oven-Baked Tofu Vi cup cracker crumbs, crushed fine 2 tablespoons cornmeal Vi teaspoon chili powder Vi teaspoon salt iVz tablespoons of your favorite seasoning (Cajun, lemon pepper, etc.) Sesame oil 1V2 pounds (24 ounces) extra firm tofu, drained Preheat the oven to 375°. Mix the cracker crumbs, cornmeal, chili powder, salt, and your favorite seasonings in a bowl and set aside. Lightly oil a large wire cooking or cooling rack. Cut the tofu into 12 sticks about 3 inches long and % inch thick. Roll each stick in the crumb mixture and place on the wire cooking rack. Place the rack in the oven for 35 to 40 minutes, until crisp and brown. Serve with your choice of sauce on the side for dipping. Serves 6 (24 sticks, 4 sticks per serving) Nutritional facts per serving Protein: 28 grams Carbohydrates: 3 grams Soy Sausage Crustless Quiche 2 eggs or egg substitutes i% cup milk (2% or skim) or soy milk 8 ounces soy sausage Vi cup broccoli, chopped Vi cup shredded reduced-fat Cheddar cheese or soy cheese Preheat the oven to 425°. Combine the eggs and milk. Pour into a 9-inch glass pie dish. Crumble the soy sausage into the mixture along with the broccoli and cheese. Bake for 15 minutes. Reduce heat to 300° and con- tinue to cook until set, approximately 30 minutes. Serves 4 Nutritional facts per serving Protein: 21 grams Carbohydrates: 8 grams Mixed Fruit and Veggie Tofu Stir-Fry M pounds (24 ounces) extra firm tofu, drained 2 tablespoons fresh ginger, grated 2 large garlic cloves, minced 3 tablespoons sesame oil X pound broccoli florets V2 cup red pepper, slivered Vi cup yellow pepper, slivered X cup roasted peanuts i cup mushrooms, sliced 1 8-ounce can pineapple chunks in juice, drained; reserve liquid V2 cup mandarin orange segments X cup soy sauce 2 tablespoons tomato sauce 1 tablespoon cornstarch Cut the tofu into 14-inch cubes. In a wok, saute the garlic, ginger, and tofu in sesame oil until lightly browned. Remove the tofu and set aside. Add the broccoli, red pepper, yellow pepper, peanuts, mushrooms, pineapple, and oranges and stir-fry until the vegetables are tender-crisp. In a separate dish, combine the reserved pineapple liquid, soy sauce, tomato sauce, and corn- starch until smooth. Stir into the wok until all ingredients are well coated. Add the tofu cubes and serve hot. Serves 6 Nutritional facts per serving Protein: 28 grams Carbohydrates: to grams Tofu Loaf i pound (16 ounces) extra firm tofu, mashed or crumbled Vi cup rolled oats 1 small onion, chopped 2 garlic cloves, minced 1 scoop (X cup) soy protein powder X cup chopped fresh parsley 3 tablespoons soy sauce V4 teaspoon sage Vi teaspoon thyme X cup catsup Preheat the oven to 350°. Mix all the ingredients except the catsup in a bowl. Press the mix into an oiled loaf pan. Top with the catsup. Bake for about 30 minutes.