Tofu is a versatile and great source of plant protein. I don’t mind eating plain, straight out of the container, but I recognize for most that that’s just tasteless and plain weird.
Having a half of a container of tofu left after making my crispy tofu tacos, I decided to get creative. I got the tofu into small bits, covered them with some spices and baked them to crisp perfection to create what I like to call tofu “croutons.”
These little nuggets of crunchy heaven are totally customizable. Want them spicy? Add some cayenne or some hot sauce. Use any dried herbs on hand to accompany the dish you’re throwing them on top of. You can even make sweet versions using cinnamon and sugar.
Now you’re thinking, what the heck am I supposed to do with these things? While they can be used for traditional crouton application like a salad and or soup like my caramelized onion and roasted red pepper soup, making them sweet means they’re a great topping for yogurt, oatmeal and more.
Instead of nutritionally deprived bread croutons, these babies are low carb and high protein. They even make a great on the go snack- just don’t blame me for any strange looks you end up getting.
½ package non-GMO extra firm tofu
1 tablespoon balsamic vinegar
1 teaspoon garlic powder
Salt & pepper to taste
Olive oil spray
Spices of choice, here I used:
¼ teaspoon each of onion powder, cumin & paprika
Preheat your oven to 350F.
Cut tofu into ¼ inch cubes. In separate bowl combine balsamic vinegar, salt, pepper and remaining spices. Place tofu in bowl and use a large spoon to stir to thoroughly coat the tofu without breaking up the cubes.
Spray sheet pan with olive oil spray and place tofu on the pan. Spread tofu evenly on the pan and then use the olive oil spray again to coat the top of the tofu.
Next, place the tofu in the oven for 30-35 minutes until golden brown. Finally, broil for 6-8 minutes.