Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F and line a very large baking sheet with parchment paper. Cut the tofu crosswise into 6 slices. Cut each slice in half lengthwise to make 3x1-inch sticks. Pat tofu dry with paper towels.

  • Place the eggs in a shallow dish. Place the panko in a separate shallow dish and season with Old Bay, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, and 1/2 tsp. salt. One at a time, dip tofu in the egg mixture then in the panko to coat. Arrange on half of the prepared baking sheet. Coat tops of tofu tenders with cooking spray.

  • Toss the potatoes with 1 Tbsp. olive oil, 1 tsp. garlic powder, the rosemary, and 1/4 tsp. pepper. Arrange on the baking sheet next to the tofu tenders. Bake until tofu tenders are golden and potatoes are tender, about 25 minutes.

  • Meanwhile, in a large bowl combine the coleslaw mix, 1 Tbsp. olive oil, apple cider vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Serve with tenders, potatoes, and, if desired, malt vinegar.

Nutrition Facts

356 calories; 14 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 47 mg cholesterol; 607 mg sodium. 745 mg potassium; 45 g carbohydrates; 8 g fiber; 10 g sugar; 16 g protein; 0 g trans fatty acid; 25212 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 34 mcg folate; 0 mcg vitamin b12; 369 mg calcium; 4 mg iron;