In an effort to increase my tofu consumption I'm going to try a few different recipes. My goal is to be able to recreate the texture (and eventually the flavour) of those amazing tofu skewers that Em and I ate in a little restaurant in Nelson, BC. (Best vegan pad thai ever.)
These little cubes are destined for a series of Asian-inspired breakfast bowls that I'm resurrecting. Brown rice, sauteed greens, and tofu - breakfast of champions.
Salt and pepper tofu cubes
Drain and rinse a block of extra firm tofu, then press it for 30 minutes or so to squeeze out most of the moisture. Pat dry and cut into 1/2" cubes. Gently toss the tofu cubes in a bag with some oil to coat them, and then season with freshly ground black pepper and sea salt. Spread the tofu cubes in a single layer on a baking sheet and bake in 350 oven for about 50 minutes.
These turned out to be a bit crunchier than I expected, but they'll add nice texture to the breakfast bowl.
The Smokin' Sister says: Love it!
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