TOFU ANYONE WILL LOVE
This super-crispy and chewy tofu is full of flavor and makes a great healthy satisfying snack. I season them like I do my Butternut Squash Fries. They can also be used to top salads or add flavor and nutrition to stir-fries and soups. I can't get enough of these!
As part of my main meal, I'll often pair Tofu Croutons with a vegetable combination. Pictured here are broccoli and brussel sprouts seasoned with blood orange virgin olive oil and a citrus pepper spice mixture.
TOFU CROUTONS
INGREDIENTS:
1 pkg. firm tofu, patted dry and cut into1/2 inch cubes
2 Tbsp. olive oil
Penzeys smokey seasoned salt
garlic powder
DIRECTIONS:
1. Preheat the oven to 350 degrees. Put the tofu cubes on the baking sheet and drizzle with the oil. Sprinkle with the seasonings listed above OR you own mixture. Toss gently to coat.
2. Bake, undisturbed, for 1 hour. The croutons will shrink quite a bit and be a golden brown. Cool slightly and use immediately or cover tightly and refrigerate for up to 3 days.
Croutons in progress. Thanks to Mark Bittman for this great addition in his book, How to Cook Everything Vegetarian.
As part of my main meal, I'll often pair Tofu Croutons with a vegetable combination. Pictured here are broccoli and brussel sprouts seasoned with blood orange virgin olive oil and a citrus pepper spice mixture.
TOFU CROUTONS
INGREDIENTS:
1 pkg. firm tofu, patted dry and cut into1/2 inch cubes
2 Tbsp. olive oil
Penzeys smokey seasoned salt
garlic powder
DIRECTIONS:
1. Preheat the oven to 350 degrees. Put the tofu cubes on the baking sheet and drizzle with the oil. Sprinkle with the seasonings listed above OR you own mixture. Toss gently to coat.
2. Bake, undisturbed, for 1 hour. The croutons will shrink quite a bit and be a golden brown. Cool slightly and use immediately or cover tightly and refrigerate for up to 3 days.
Croutons in progress. Thanks to Mark Bittman for this great addition in his book, How to Cook Everything Vegetarian.
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