I mentioned the tofu croutons that were part of the salad, and in the comments, Robin asked for the recipe.
As I sat down to write the recipe, I began to feel at a loss, since we typically make it without following any particular rules. But then I remembered that the original inspiration for this tasty salad topping came from a great cookbook, one from Moosewood called Simple Suppers: Fresh Ideas for the Weeknight Table.
So, I returned to the source. But the particular recipe I found was only a general approximation of the simpler method we use. Here's what Moosewood had to offer:
1 cake firm tofu (about 16 ounces), cut into 1" cubes
1 T olive oil
2 T soy sauce
1 1/2 tsp rubbed sage
1 T ground fennel seeds
1/4 tsp red pepper flakes
3 garlic cloves, minced
- Preheat the oven to 450 degrees F.
- Oil a baking dish and spread tofu cubes in a single layer.
- Combine remaining ingredients to make marinade, pour over tofu, and stir.
- Bake until tofu is crisp and liquid is absorbed, about 25 minutes. Stir a couple times along the way, to keep things cooking evenly.
- We often cut the tofu even smaller, closer to 1/2" cubes.
- We vary the seasonings, but typically go the simplest route, which just includes a few splashes of oil and a few splashes of soy sauce, directly onto the tofu on the baking dish.
- We typically use a toaster oven (have I raved about this little machine yet?!), so that we don't have to heat up the whole oven, and so the croutons cook even faster, tossing them several times throughout
- And although these particular croutons were included with a Vegetarian Caesar Salad recipe (which I hope to share soon), we toss these croutons on top of any kind of salad, and they'd probably also be delicious atop soups or even casseroles!
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