1 pkg. 14 oz. regular firm tofu 2 tablespoons soy sauce 1 tablespoon extra virgin olive/soybean oil
Remove tofu from package and cut in half, equating to two slender squares. Place two slabs of tofu between two cookies sheets, with wax paper on top and bottom of tofu. Place heavy objects onto top of top cookie sheet. Let sit for 15 minutes. Drain. Voila-pressed tofu. Preheat oven to 375 degrees Fahrenheit. Mix together the soy sauce and olive/soybean oil in small bowl. When tofu has been pressed, slice each slab horizontally 5 times, and vertically 5 times. This yields 25 pieces of tofu per slab-50 total. Mix tofu with soy sauce/oil mixture. Mix gently with a spoon. Spread tofu pieces evenly onto lined cookie sheet. (I used foil.) Bake for 30 minutes, uncovered. This is a modified recipe that I saw on the VegWeb boards. Thanks to Duckalucky and the Vegan Family Cookbook by Brian P. McCarthy for inspiration!