Let cool for about 10 minutes before slicing. Serves 8 Nutritional facts per serving Protein: 21 grams Carbohydrates: 4 grams Parmesan Tofu Cutlets Olive oil 1 onion, chopped 2 cups tomato sauce 1 teaspoon garlic powder 1 teaspoon dried oregano 2 pounds (32 ounces) extra firm tofu, drained Vi cup egg substitute X cup Italian seasoned bread crumbs 4 ounces reduced-fat mozzarella cheese, grated 4 ounces Parmesan cheese, grated Preheat oven to 350°. Coat a large skillet with olive oil and saute" the onion until tender. Put the tomato sauce into a saucepan and add the onion and seasonings. Simmer for 15 minutes. Slice each pound of tofu into 4 length- wise pieces (4 ounces each). Heat a medium skillet. Dip each tofu slice into the egg substitute, then coat with bread crumbs. Fry until delicately brown (approximately 3 to 4 minutes). Line a baking pan with a little sauce and layer in the cutlets, adding more sauce and some grated cheese between the layers. Save some cheese for sprinkling on top. Bake for 20 minutes. Serves 8 Nutritional facts per serving Protein: 23 grams Carbohydrates: 8 grams Thai Vegetarian Stir-Fry i tablespoon peanut oil 1 pound (16 ounces) extra firm tofu 2 scallions i red bell pepper, cored and seeded 1 yellow bell pepper, cored and seeded Vi cup bottled Thai peanut sauce V2 cup peanuts, ground 2 tablespoons water Cut the tofu into K-inch cubes. Cut the scallions and peppers into 1-inch pieces. Heat the oil in a wok or skillet over high heat. Cook the peppers, tossing and stirring, for 30 seconds. Add the tofu cubes, tossing and stir- ring, for 1 minute. Add the peanut sauce and water, stirring until smooth and bubbling. Add the ground peanuts and scallions and reduce the heat to low. Cover and simmer for 10 minutes. Serve hot in bowls. Serves 6 Nutritional facts per serving Protein: 21 grams Carbohydrates: 5 grams Protein-Rich Entrees Vegetarian Burritos 2 tablespoons olive oil 1 pound (16 ounces) extra firm tofu, cut into Vi -inch cubes (about 2 cups) 3 plum tomatoes, cut into V2 -inch cubes (about i cup) 2 small zucchini, halved lengthwise and cut into X-inch slices (about 2 cups) i cup sliced mushrooms 1 small onion, cut into X-inch strips i teaspoon minced garlic 1 6-ounce can of tomato paste X cup water 2 teaspoons chili powder Vi teaspoon hot pepper sauce X teaspoon ground cumin X teaspoon freshly ground black pepper 12 low-carbohydrate tortillas (see Appendix B) Heat the oil in a large nonstick skillet over medium-high heat. Cut the tofu and plum tomatoes into 14-inch cubes. Add the zucchini, mushrooms, onion, and garlic. Cook, stirring occasionally, until the vegetables are ten- der, approximately 5 minutes. Combine the tomato paste, water, chili powder, hot pepper sauce, cumin, and pepper in a small bowl; add the mix- ture to the skillet. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat about 5 minutes. To serve, spoon about Vi cup of mixture into each of the tortillas and roll them up.