1 lb extra firm tofu (frozen, thawed, and excess water squeezed out)
2 tablespoons any nsa seasoning that you like (I use Mrs. Dash’s garlic-combo)
6 oz canned nsa tomato sauce
pepper, to taste
garlic powder, to taste
oregano, to taste
Freeze a pound of extra firm tofu, thaw and squeeze out as much water as possible. Slice into French fry-like sticks and toss in a plastic bag (or just sprinkle) with a couple tablespoons of any kind of seasoning that you like.
Spread on a non-stick cookie sheet. (BMOS Note: You can also line a conventional cookie sheet with cooking parchment, Release foil or a Silpat. The parchment and foil should be available in your market alongside conventional foils and wraps. Silpat is a brand name for a reusable nonstick silicone coated baking mat, found in cooking stores or online.) Bake at 375° for 20-25 minutes, turning them half-way through cooking time. The outside will be almost crunchy and golden brown when done.
For a dipping sauce, mix low sodium tomato sauce, pepper, garlic powder and oregano (to taste), and warm in the microwave.
(I used ketchup instead of tomato sauce)