Tofu Chickie Cubes

Ingredients

• 14-oz Block of Extra Firm Tofu, Frozen, Thawed

Dressing Ingredients

• 1 Teaspoon Canola Oil
• 1/2 Teaspoon Sea Salt
• 1 Teaspoon Fresh or Dried Thyme Leaves or 1/2 Teaspoon Ground Thyme
• Juice From 1/2 Lemon
• 1/2 Teaspoon Onion Powder
• 1 Tablespoon Dijon Mustard
• 1/4 Teaspoon Freshly Cracked Black Pepper

Directions

In my opinion, you should freeze for, at a minimum of 2 weeks. This is enough time for the ice crystals to perform their texture altering magic. You can leave the tofu in the freezer for up to 3 months before you have to toss it out. If you leave it in longer than 3 months it becomes dried out. You can quickly thaw out the tofu by sticking it in the microwave on a plate and zapping it for 10 minutes.

Also, I really hope you use fresh cracked black pepper instead of the tasteless dust they try to pass off as black pepper. It makes all the difference in the world.

After the tofu has thawed, drain it well by pressing it lightly with your hands. Do it carefully because we don't want the tofu to crumble or split.

After you have the water pressed out of the tofu, cut it into 1 inch cubes, place into a large mixing bowl and set aside.

Preheat oven to 325 degrees

In a coffee cup mix together all of the dressing ingredients and pour into the mixing bowl with the tofu. Now take your hands and slather and press the dressing into the tofu. Place onto a cookie sheet sprayed with vegetable oil.

Place into the oven and bake 15 minutes, turn the cubes over and bake another 10 minutes.