It’s nice to indulge in this cinnamon ice cream. It makes me miss the cinnamon ice cream that Ray’s Ice Cream used to sell in Detroit.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 day 8 hrs 20 mins |
| Total Time: | 1 day 8 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (14 ounce) package extra-firm tofu
- ⅓ cup barbeque sauce
- ¼ cup dry seasoned bread crumbs
Instructions
- Place tofu block in an airtight container and put in the freezer until frozen, about 8 hours.
- Transfer frozen tofu to the refrigerator to thaw, about 24 hours.
- Place thawed tofu block onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Drain and discard any accumulated liquid from the tofu. Break tofu into 1-inch chunks and place in a large bowl. Add barbecue sauce and bread crumbs and toss to coat. Arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 to 25 minutes, flipping halfway through.