Herbed Tofu Cutlets

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1 lb. fresh tofu
1 cup flour

For the Marinade:
1/2 cup red wine
1/2 cup white wine
2 Tbsp. tamari or soy sauce
1 tsp. garlic
2 bay leaves
1/2 cup water
1 Tbsp. dried sage

For the White Wash:
2 cups water
1 cup flour

For the Crumb Mixture:
1 1/2 cups bread crumbs
2 Tbsp. dried sage

• Press the tofu between 2 plates to remove excess water. Cut into 7 to 8 equal slices.
• Combine all the ingredients for the marinade in a bowl. Marinate the tofu for at least 4 hours.
• In a small bowl, whisk together the ingredients for the white wash until smooth.
• In another bowl, combine the ingredients for the crumb mixture. Have a third bowl filled with the remaining 1 cup of flour.
• Dip the tofu into the flour, into the white wash, and then into the crumb mixture. Place on a lightly oiled baking sheet. Bake in a 400ºF oven until golden brown, about 15 minutes.

Makes 2 to 3 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind