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Ruth’s Baked Tofu Cubes
Take a block of Extra Firm tofu (1g per 1/5th block) and cut into small cubes. Squish all the juice out. Cover tightly and marinate for several days in some:
Or use other spices to suit your taste. I like this because they have a sushi taste.
After a few days put the pieces on a foil lined cookie sheet and bake
the heck out of them until they get nice and brown and pretty dried out.
Keep the baked cubes refrigerated to throw in salads or to use for dipping.
Even my picky 2 year old son will eat these! :-D Not for folks
with sodium issues.