This is an old recipe of mine that I have just resurrected, and I’m loving it! Super quick and easy to make, and great on toast (with some low-sugar jam) for breakfast or in a PB&J sandwich, or on apple slices and/or celery sticks for a quick snack.
I’m really enjoying using tofu these days, BTW. The whole soy scare thing is so unfortunate and is the result of misinformation distributed by groups such as the anti-vegetarian Weston A. Price Foundation, and then blindly re-distributed by people and groups who don’t do their homework. (See my research here: http://veganfeastkitchen.blogspot.com/p/are-you-concerned-about-safety-ofsoy.html ) There are many types of tofu easily available these days (have you tried smoked tofu?); you can purchase organic tofu; it’s inexpensive and full of protein, but low in fat; it’s versatile as an ingredient; it can take on all sorts of flavors and seasonings and be used in recipes from cuisines.
How to press tofu: Sandwich your 1 lb. block of tofu between clean, absorbent dish towels (or several folded paper towels, if you must). Place a flat surface on top, such as a small cutting board or baking sheet, and weigh it down– 28-ounce tomato cans or books work well. 15 to 30 minutes of pressing is usually sufficient. Weigh the tofu on a small food scale to make sure that it is now about 12 ounces, or slightly more.