Tofu Croutons

These cheezy, peppery, crispy-edged cubes of tofu could totally pass as salad croutons. But instead of bread, they are packed with protein. Easy to whip up in minutes.

Prep Time4

Cook Time5

Total Time9

Servings: cups

Author: Kathy Patalsky

Ingredients

1 ½ cups cups firm tofu cubed
1 tablespoon vegan Parmesan cheese sprinkle
⅛ teaspoon black pepper
⅛ teaspoon sea salt
3 teaspoon maple syrup
pinch of smoky paprika or cayenne
2-3 teaspoon extra virgin olive oil for pan

Instructions

Dice your tofu into small cubes.
Wrap your cubes in a few layers of paper towels and squeeze very well so much of the excess liquid is removed. But only squeeze so hard to remove the liquid and not damage or crumble the tofu. If your tofu is crumbling too easily you may need to switch brands for something that comes a bit drier and firmer. (I used Wildwood high-protein tofu, extra firm)
Set tofu aside. Warm a skillet over high heat. Add the oil.
When oil is nice and hot, reduce heat to low and add in the tofu. Your tofu should immediately sizzle and brown on the edges from the very hot oil. Shake the pan and toss the tofu a bit. When the sizzling dies down you can turn the heat back up to high.
to low and add in the maple syrup. This will sizzle the pan nicely again. Shake the tofu in the pan to evenly distribute the maple.
Now sprinkle over top the tofu: salt, pepper, paprika or cayenne and vegan Parm. Shake the pan again. Allow to cook for one more minute, just to warm and toast up the Parm and spices. Taste one cube and add more spice + salt + Parm to taste, if needed.
Remove from heat and allow croutons to cool for a minute before adding to salads, soups or nibbling on their own.

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