A couple weeks ago I was doing some cooking at my daughter and son in law’s house while they were learning to change diapers and care for our newborn granddaughter (!!) I pulled a container of tofu from the refrigerator and made something really yummy and totally new with it. Basically, I cut the tofu into approximately 20 squares and roasted them until most of the water had evaporated and they looked more like crackers than tofu.

I made one cut down the center, the long way, and then cut 1/4 inch slices across. Then I laid each of the squares in a large wide roasting pan (maybe 10 x 18 inches with 2-inch-high sides, a magnificent wedding gift) to which I had added some olive oil and tamari. I sprinkled the tofu squares with sesame seeds and a little salt, and cooked them at 425F for an hour until they were mostly brown. I left them to cool, and then scooped them into a container to be refrigerated. They came out great, and honestly with very little effort.

1 block extra firm tofu
2 Tbsp. olive oil
1 Tbsp. tamari
1 Tbsp. sesame seeds
1/2 tsp. salt

Heat the oven to 400F. Add olive oil and tamari to a roasting pan, and place in oven to heat.

Cut the tofu as above, and transfer the resulting squares into the roasting pan in the heated olive oil mixture. Sprinkle with salt and sesame seeds. Return to oven, and cook for 60 minutes or more until crispy and shrunken. They may need to cook longer, but keep an eye on them and check frequently so they don’t burn. When done to your liking, remove from oven, and allow to cool. They should look like crackers, and be easy to pick up with your fingers. You can pop them into your mouth as is, or dip them in salsa, hummus, or anything else your heart desires,