From the Kitchen of Serendipity Ranch
|Freezing tofu changes
its consistency so that it is tougher. I generally freeze my tofu at least
a couple of days before using it.
Thaw and then squeeze the block out as much as possible to get it as dry as possible. Crumble the tofu either by hand or by putting it in a food processor with the S-blade. Sauté in skillet with chopped onions. Per one-pound block of tofu, season with 1 T McKay's Beef Seasoning, 2 t garlic powder, 2 t onion powder. Continue to sauté until desired brownness.
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