"fishy" tofu sticks

WW POINTS® values per serving 4
Servings 3

My adapted version of a recipe by Jennifershmoo from veganlunchbox.blogspot.com. Make sure to squeeze lots of lemon over the sticks. These are great served with ketchup or vegan tartar sauce for dipping. I made the tartar sauce by just blending lite vegan mayo & sweet pickle relish. We are having this later today with a side of some brown rice topped with sauted zucchini, peppers & onions. Tommorrow I’ll have what's left over with roasted baby potatoes and a simple salad of grape tomatoes, cucumbers & romaine lettuce tossed w/balsamic dressing.

Ingredients

1/4 cup almonds
1/4 cup uncooked cornmeal
1/2 cup Silk Unsweetened Plain Soymilk
14 oz firm tofu
2 tsp table salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried dill weed1 serving
1 tsp Old Bay seasoning
1 tsp kelp granules (didn't have, so left out)

Instructions

IMPORTANT: Use 1/2 c of cornmeal & almonds, but only about 1/4 actually sticks so that's the amount I used to figure out the points value.

Sweet paprika can be substituted for the Old Bay.

Preheat the oven to 400º. Line a baking sheet with parchment paper and mist with oil.

Combine the cornmeal, sliced almonds, Old Bay, kelp, salt, onion and garlic powder in a food processor and pulse until it has turned into a coarse meal. Pour the mixture into a baking dish or pie plate.Place the plain soymilk into a bowl and set next to the cornmeal mixture.

With a sharp knife, cut the tofu into 12 even sticks.Working with one piece at a time, dip the tofu into the soymilk, then toss gently in the cornmeal mixture to coat evenly. Place on the prepared baking sheet. When all the tofu fish sticks are on the baking sheet, mist them with oil.

Bake for 15 minutes, then turn over and bake for an additional 15 minutes, or until crispy Remove fishy tofu sticks onto a plate, and squeeze fresh lemon juice evenly over them.