Tofu croutons

This is a great crouton replacement for salad. Not only does it reduces the spike in my insulin, but it also keeps me full a lot longer.

I’ve been eating 2 bowls of salad a day and on the days where I don’t have enough protein/fat for my topics, I’m constantly feeling hungry.


  • 1 pack of tofu puffs (usually found in Asian stores)
  • Your fav. crouton seasoning (mine is soy butter garlic)


  1. Cut the puffs into crouton-size cubes, single layer them on a cooking sheet.
  2. Depending on your oven, bake/broil them until they’re crispy (rotate them midway through if you want all sides to be golden). I recommend 375 degrees Celsius for approx. 10 – 150 min.
  3. Turn off the oven, take them out, toss, and coat them with your seasoning in a bowl. Or just sprinkle them with sea salt.
  4. Optional: put them back into a TURNED OFF oven to let the residual heat dry them out even further (keep the oven door slightly open).


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