As far as weight watcher points Jen's recipe is 1 point per ounce of tofu fish stick. The other is 2 points per ounce.
Here is the recipe for my adapted version of Tofu Fish Sticks
Marinated Tofu Fish Sticks
Adapted from Cookin' Southern Vegetarian Style
8 oz of firm tofu
1/4 cup tamari or soy sauce
2 teaspoons of kelp granules
1 teaspoon of dry mustard
1 teaspoon of granulated garlic
1/4 cup canola oil
Mix all the ingredients together. Slice your tofu into pieces around 1/2 an inch thick. Place them in the marinade cover and refridgerate for at least 2 hours.
Preheat the over to 400 degrees. Line a cookie sheet with parchment paper (Don't you just love this stuff) and lightly mist with olive oil. Place the cornmeal on a plate. Take the tofu slices out of the marinade and place in the cornmeal one at a time. Once well coated place on them on the cookie sheet so they are not touching. Bake for 15 minutes, turn and bake 15 more or until they are crispy. Mine did not want to crisp quickly enough so I turned on the broiler and watched them carefully for about 2 -3 min. Enjoy!
Weight Watcher points 2 per ounce.
(OPPTIONAL) Next time we make these, which my daughter says will be often, I will use this marinade and Jen's breading (it is to die for).
Coleslaw with Pinenuts
2 T. soy creamer
2 T. vegan mayonnise
2 t. sugar
1/2 t apple cider vinegar
Mix together until well blended.
3 cups shredded cabbage,
1 carrot grated,
1 apple pealed and grated
Add to the sauce, mix well, refridgerate for a couple hours before eating so the flavors can meld.