Clearly, I didn’t win the tofu press.  But I have fallen in loves with pressing tofu, so heavy cookbooks and sopping paper towels will have to do for now.

I left the tofu under the massive stack of books for a little over four hours and then sliced it into crouton-esque squares.

I adapted my croutons from this recipe.  I didn’t have corn meal or Italian seasoning on hand so I blended together a few things from my herb shelf.

FoodFash’s Modified Tofu Croutons

1 TSP Basil Leaves

1 TSP Rosemary

1 TSP Garlic Salt

1 TSP Oregano

2 TSP Olive Oil

12ish Ounces of Extra Firm Tofu, Pressed

Put all of the ingredients into a container with a lid and shake until all sides of the tofu are evenly coated.  Some of the tofu squares may stick together, so you may have to manually separate to coat all sides of the tofu.  Place on a greased cookie sheet and set on the top rack of a pre-heated 400 degree oven for 40 minutes.

You could hear the tofu “screaming” in the oven as the moisture was escaping.  They also popped around the cookie sheet like little jumping beans and shriveled up quite a bit.  I would have never guessed tofu to be so crispy.  Random details aside, they were awesome.    And if you read yesterday’s post, you know these croutons were so awesome that I ate every last square and they never made it atop a salad!