Yunhee Kim

Recipe Summary

30 mins
1 hr


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