Vegetarian

Panko-encrusted tofu (low sodium) is for Dinner.

Panko-encrusted tofu (low sodium) takes 10 minutes to prepare.

Panko-encrusted tofu (low sodium) takes 40 minutes to cook.

Panko-encrusted tofu (low sodium) makes 2 servings.

The ingredients for Panko-encrusted tofu (low sodium) are:

1 package (in water) extra-firm tofu
.5 cups panko breadcrumbs (I use 4-C brand, which is low-sodium)
1 egg white
flour
spices (garlic powder, paprika, cumin, thyme, etc.)
herbs (I used chopped parsely - about 1 Tbs finely chopped)
lemon zest
olive-oil cooking spray

Here is how you make Panko-encrusted tofu (low sodium):

Preheat oven to 400 degrees. Lightly spray a baking sheet with cooking oil spray.Slice the tofu in half so that you have two blocks of tofu that are half as thick as the original block. Place on paper towels to drain. (You can put paper towels on top too and then a plate on top to weigh it down.) .In a bowl, mix panko crumbs, spices, parsely (or other herbs), and lemon zest. In another bowl, beat the eggwhite a bit. In a third bowl, add the flour. Slice the drained tofu halves into 5 sticks each (10 total). Dip a piece of tofu in the flour to coat, then the eggwhite to coat, and then in the panko mixture. Place on baking sheet, and repeat for all pieces. Spray tops of encrusted tofu lightly with cooking spray (this will help it to turn golden brown).Bake tofu for 40 minutes or until very crispy and golden brown, flipping them over half-way through.Number of Servings: 2Recipe submitted by SparkPeople user OAKDOLL.

The nutritional information for Panko-encrusted tofu (low sodium) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 337.5

• Total Fat: 14.2 g
• Cholesterol: 0.0 mg
• Sodium: 92.1 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 1.9 g
• Protein: 28.7 g

The dietary needs meet for Panko-encrusted tofu (low sodium) is Vegetarian