As with most things, simpler is better when it comes to tofu. Clark cut the block into 1 inch squares, about 1/2 inch in thickness. We tossed the tofu with olive oil and seasoned it with sea salt and pepper, then whipped up a honey mustard dip for the little nuggets. [They were also good dipped in plain old ketchup!] Place the squares on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes, then flip the squares and bake 15 more minutes. Squares should be lightly browned and somewhat crispy.
1 – 16 oz. container of extra firm tofu
2 T olive oil
Honey Mustard Dip:
1/4 c. stoneground mustard
2 T yellow mustard
1 T honey (or more to taste)
1 T brown sugar
Mix the ingredients in a small bowl until smooth. Add more honey or brown sugar if it’s not honey-y enough for your liking.
1 inch squares, 1/2 inch thick.
Toss gently to coat with oil, salt, and pepper.
Sprinkle with a dash of thyme and there you have it!