MAKES: 4 to 6 servings
TIME: About 1 hour
Super-crisp, slightly chewy, and tangy with the flavor of tofu, these little nuggets can be used on a lot more than soups and salads. Try them in sauces, with Asian-style noodle dishes, or in stir-fries. You can season them the same way you would croutons made with bread; see the list on Croutons for ideas.
11/2 to 2 pounds firm tofu, patted dry and cut into 1/2-inch cubes
1 to 2 tablespoons neutral oil, like grapeseed or corn
Preheat the oven to 350В°F. Line a baking sheet with parchment if you like. Put the tofu cubes on the baking sheet and drizzle with the oil. Toss gently to coat.
Bake, undisturbed, for about an hour. The croutons will have shrunk quite a bit and be nicely golden. Cool slightly before using (they’ll release more easily from the pan) and use immediately or cover tightly and refrigerate for up to 3 days. Bring the croutons to room temperature before using.