Tofu Crouton Puffs

When you want to make croutons, reaching for a block of tofu may be the last thing that comes to mind, but firm tofu makes a nice, crunchy crouton with a light, airy inside. Take an eight to ten ounce block of firm tofu and slice into half inch thick layers. Using paper or cloth towels, thoroughly dry the layers.

Cut the layers into half inch cubes.

Peel some garlic and crush/mince it. You decide how many cloves to use.

In a bowl mix the crushed garlic with 2 to 3 tablespoons of olive oil, a teaspoon or so of salt, and it you like add pepper. Add other spices if you’d like. Nothing is stopping you. You only live once, live it to the fullest.

Pour the olive oil-garlic mixture over the tofu cubed, and gently toss the tofu cubes until they are coated. Set aside for thirty minutes or so to marinate. While the tofu cubes are marinating, preheat the oven to 450ºF or 230ºC. After the oven has preheated, and about five minutes before the tofu cubes are ready for the oven, grease a 12 by 9 inch, 30 by 23 centimeter, baking pan with olive oil and heat in the oven. You want the oil in the baking pan to be hot when you put the tofu cubes on, otherwise they might stick.

Once the baking pan is hot, arrange the tofu cubes on the hot baking sheet. Be careful not to burn yourself.

Bake for 20 to 25 minutes. While baking, every five to seven minutes, turn the tofu cubes using a spatula, tongs, or chopsticks, so that all sides can brown. Remove the tofu cubes from the oven when golden brown. Place on paper towel on cooling rack. You can snack on them while hot, or cool, and use them in salads or wherever you would use croutons.

You’ll find the freshest firm tofu at Belfast Feed Store. It is never more than three days old, and delivered fresh every Monday, Wednesday, and Friday, usually around 3pm. The date it is made is clearly on the label, and you’ll find a recipe under each label. How do I know this? I make and deliver it.