Tofu Tenders

Note from Cheri: The recipe and text below are reprinted with permission from Better Than Peanut Butter and Jelly: Quick Vegetarian Meals Your Kids Will Love by Marty Mattare and Wendy Muldawer (2006 McBooks Press). This book is a wonderful collection of simple recipes that are quick and easy to prepare, healthy, and very kid friendly. They also happen to be vegetarian (65 of the 160 plus recipes are vegan). Which is not to say that you have to be a vegan or vegetarian to enjoy the book -- this is tasty healthy fare, and everyone can benefit from that. The authors, busy moms themselves, kids tested these recipes (many of them new for this revised edition of the book) to make sure they appealed to younger palates. Recipes are appropriate for children aged two and older. This is a cookbook that all families could use. For a vegetarian family -- it's a must! Click here to for our full review of this book, more sample vegetarian recipes, and discount ordering links through Amazon.com.

This vegetarian version of chicken or fish sticks will please kids of all ages. Serve with catsup, mustard, or salad dressing for dipping.

3/4 cup wheat germ dash of salt-free all purpose seasoning 1/2 teaspoon chili powder 1 package (15.5 ounces) tofu, extra firm, drained 1/4 cup soy milk

Vegan Serves 3 Preheat oven to 375°F. Combine wheat germ, seasoning, and chili powder in a shallow bowl, and mix well. Spray a large wire rack or baking sheet with vegetable spray. Cut tofu into about 20 sticks, approximately 1/2 inch wide. Dip each stock in milk, roll it in the wheat germ mixture, and place on the wire rack. Bake for 35 minutes, or until crisp and brown.