Tofu Tenders with Potato Wedges and Slaw

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.