OLD BAY BAKED TOFU CUBES
Makes about 4 cups, depending on size
Preheat oven to 300 degrees
2, 14 oz. containers water-packed extra firm tofu – rinse, pat dry, then wrap in cloth towels and place a brick or heavy object on top to press for about 1 hour – when ready, cut the blocks into 3/4 inch cubes
1 T. OLD BAY DRY RUB sifted to remove hard bits
1 t. salt
1 t. mild Hungarian paprika
2 t. onion powder
2 t. garlic powder
In large mixing bowl combine sifted OLD BAY RUB, salt, paprika, onion and garlic powders. Stir well to mix.
Place tofu cubes in bowl and flip the bowl with some wrist action till cubes are coated.
- If you flip too long, as I did, the coating won’t be as even, but that’s how we learn. Next time, when you see the cubes evenly coated, which doesn’t take long, stop flipping! Either way, they’ll taste great.
Place 2 cooling racks over two baking sheets. Lightly oil the racks using paper towel with a little oil drizzle on it.
Place tofu cubes away from each other on the racks. Bake in preheated 300 degree oven 20 minutes. The higher rack will cook sooner, so check to see how they’re doing. I went 10 minutes longer, since I was looking for a drier cube.
Remove from oven and cool at room temperature before removing from rack to storage container. Refrigerate till ready to reheat to use. Or use cold.
When ready to reheat to serve, do it in a skillet with a little oil on low heat, covered. It won’t take long. Or microwave them – also won’t take long.
Serving Suggestions:
1 – To add protein content to a green salad, add a few baked tofu cubes as a topper – warm or cold.
2 – Mix into macaroni or potato salad.
3 – Mix in with any vegetable saute.
4 – Top a bowl of soup with a few cubes.
5 – Use in sandwich wraps as the protein ingredients in place of plant meats.
6 – Or serve as a snack with toothpicks.
ANIMAL-FREE SOUS-CHEF™ 