Tofu crumbles can be used in sauces, tacos, chili, Sloppy Joes (page 92), pastas or as topping for pizza (the list goes on and on). A lot of seasoning is required in the crumbled tofu for the flavors to hold up in many recipes, and, to keep their crunch, crumbles should be added at the very end of preparing your final dish.
Place the tofu in the package in your freezer for at least one day. Freezing the tofu makes its consistency drier and chewier. Remove the tofu from the freezer and let it thaw in the refrigerator (which takes several days) or by putting the frozen package in a bowl of warm water. When the frozen water in the tofu package has melted enough to remove the tofu, remove the tofu from the package and place in a colander to drain until thawed completely.
Drain and squeeze excess water from the tofu by hand. Remove as much water as possible by wrapping the tofu in a cloth or paper towels and placing a heavy object, such as a heavy skillet, pot or heavy can of beans, on top for 15-30 minutes. Crumble tofu into a bowl with seasoning. Toss around until well coated. Crumbles can be cooked at this time or stored in the refrigerator for a couple of days. Tofu crumbles are great when dried in the oven. To do this, spread crumbles on a non- stick baking sheet. Place in a 250°F (120°C) oven for about 1 hour or until golden brown. Stir crumbles about half way through to make sure the ones around the edges do not get too brown. Remove and cool. If not using right away, store in an airtight container in the refrigerator. Making your own crumbles is so much tastier than those purchased at a typical grocery store.
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