I was reading on a vegetarian site that you need to freeze tofu. They were right. If you freeze the tofu and then thaw, it completely changes the texture. It is much firmer, easier to slice, and has a meaty texture then you eat it.
I started with extra firm tofu. I put it in the freezer for two days and then moved it to the refrigerator for several days to thaw. I poured off the liquid and placed the tofu block on a stack of paper towels in a plate then put more paper towels on top, put a second plate over this and slowly pressed out the water. I repeated this three times. I sliced the tofu into roughly steak finger size pieces, lightly brushed with olive oil, and put them one at a time into a large freezer bag with dried onion and my favorite blend of taco seasonings. I shook them up and placed them on a baking pan along with the slices of sweet potato. I put them in the oven at 375 for 40 minutes and flipped them at the half way point.
They turned out nice and crispy on the outside and soft and meaty on the inside. My son liked them but said I made them a little too spicy for him. I ate the tofu fingers with the sweat potato fries and a nice green salad.
Wow, I actually like tofu!
I've found without question that the best way to lead others to a more plant-based diet is by example - to lead with your fork, not your mouth. ~Bernie Wilke
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