Gluten-free Croutons 焼き油揚げ

I love croutons. But on somedays I can feel myself overdosing on carbohydrates. That's when I like to *grill a slice of abura-age (deep-fried tofu) until crispy, julienne, and add to a salad. These are easier than making croutons from scratch. And most of us could use the soy. I especially like these tofu croutons when dressing the salad with a Japanese wafu dressing.

When shopping for abura-age be sure to buy the thin deep-fried tofu. There is also a thick verision, called atsu-age, which will not give you these crispy pieces.

*alternatively, pop in the toaster oven