Tofu Croutons
Last week, I wrote about the wonderful soup and salad meal that JH made for me, complete with potato-leek soup recipe.
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:
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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:
Tofu Croutons
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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Total synergy! I made tofu-non-fish sticks on Friday! Marinated the tofu in soy sauce, sesame oil, and spring onions for 30 min, then rolled it in flour and bread crumbs, plopped it on an oiled cookie sheet in the toaster oven, and baked for an hour, turning a few times. Totally awesome!
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