How to make clouds

"Tofu! I love tofu! That is the stuff that tastes like chicken and looks like clouds" - ChildRoots Student

Tofu is not only popular, but nutritious as well. It is low in calories, contains a relatively large amount of iron, and has little fat as well. Our tofu comes from Surata Soyfoods. Based in Eugene, Surata has been making soy products using organic, U.S. grown, non-GMO soybeans since 1977. It takes 24 blocks of tofu, roughly 24 pounds total, to feed the hungry little mouths at ChildRoots. The best method we have found for cooking that volume of tofu in a small oven, and in a relatively short time, involves roasting it. At home I like to use Wildwood brand firm tofu, which is available at most major groceries and co-ops around town. If you can not find that particular brand, make sure to get firm tofu.

The process is simple: 

1. It important to have a very hot oven, 450 degrees.

2. Strain and rise the tofu.

3. Depending on the desired consistency, cube the tofu or cube and crumble by squeezing the tofu through your fingers (this is kind of fun, I am sure kids would love to help with this part).

4. Coat the tofu olive oil and desired seasonings. We use salt-free stock powder, dried thyme, oregano, parsley, garlic powder, and salt. Tofu has basically no flavor of its own, so any spices you like will work. For roasted tofu tacos, I like to crumble the tofu and use cumin, coriander, chili powder and a little lime juice and use it. 

5. Pop the tofu in the oven. One of these from a restaurant supply store work great because they have a raised lip that a regular cook sheet doesn't. A casserole dish will work as well. Roast for 15 minutes and give the tofu a shake and a stir. Keep roasting until tofu is nicely browned.