The idea for this recipe for Tofu Tenders is from the Super Baby Food by Ruth Yaron book. I didn't follow the recipe though, I just did what I wanted. Here's my rendition...
Cut extra firm tofu into strips (or chunks). Dip in milk, then dip in a batter of whole wheat flour, milled flax seed, grated parmesan cheese and wheat germ. Place on pan, drizzle on olive oil, then flip and drizzle on a little bit more olive oil. Bake at 375 degrees until coating is crispy. Use ketchup (I use unsweetened organic) to dip or spoon on tomato sauce and cheese for a little Tofu Parm!