Torn Tofu

Almost everyone has an opinion on tofu. Many people only ever tasted it when cubed and dumped in cheap soup or badly paired in a bland dish labeled vaguely as vegetarian. I am on a mission to change that.

Over the next several episodes we will explore tofu and some of its cousins as we learn about its advantage to take on the taste of almost anything it is paired alongside. This is one of my new super versatile favorites. The sky is the limit on what spices and blends you can add. Start safe then get as crazy flavored as you like ranging from savory to sweet.

Ingredients

• 1 lb block of firm or very firm tofu
• 2 Tsp oil like canola, avocado, or olive
• 1/4 Cup of Spice mix (try Taco, BBQ, or Montreal Steak)

How To

• Preheat an oiled cookie sheet in a 400 F (204 C) oven
• Over a sink remove the tofu from the wet packaging and using your hands just squeeze the water out of it. Don’t worry about the shape or about being delicate with it.
• Once you’ve squeezed out the water simply tear small pieces off about the size of a bite or 2 and toss them in a bowl
• add the oil and about half of the spice mix and toss just a bit, you do not need complete coverage
• CAREFULLY remove the hot pan from the oven and dump in the tofu scattering it into 1 layer
• Liberally sprinkle on the rest of the spice mix
• Roast for 20 min then using a large spatula or pan scraper flip the tofu
• Lower the oven to 250 F (120 C) and roast for 10-15 min longer

Remove from the oven and add them to nachos, pitas, rice/noodle bowls or just toothpicks. Enjoy!