1 lb block (1 pkg) firm or medium hard tofu (don't use Silken)
1/4 cup olive oil
11 tablespoon Bragg Liquid Aminos (or soy sauce)
1-2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
Note: I took my favorite recipe for toasted croutons using bread and substituted tofu for the bread. So hopefully, you can see how the seasoning can be varied to your tastes.
Preheat oven to 325 degrees.
Cut tofu into 1/4 inch cubes. (you can also just smash with your hands if you want crumbles instead of cubes) Hint: If you want the croutons to have a meaty texture, freeze for 24 hours and defrost before continuing but they are good even if you don't freeze (IMHO).
Add tofu to medium sized mixing bowl.
Sprinkle olive oil on tofu and mix well.
Sprinkle Bragg Liquid Aminos on tofu and mix well.
In a separate small mixing bowl, combine remaining ingredients and stir well.
Sprinkle seasoning mixture on tofu and mix well.
Lay tin foil on a cookie sheet (to expedite cleanup).
Spread tofu cubes on cookie sheet trying to distribute so heat will reach evenly.
Bake for 15 minutes.
Remove from oven and stir so heat is redistributed evenly and put back into oven for another 15 minutes.
(If you really like these crisp, you can bake longer but watch so they don't get too brown.) I use a toaster oven so some of these baking instructions might vary a bit in a full size oven.
These freeze well so you can store in a zip lock bag (or freezer container) and take out handfuls at a time and sprinkle on salads, pasta or anything. Or can be served immediately.