— Toni Crawford

You know, pressing the tofu and getting a very dense tofu is probably the best way to be able to start. Um, and I would use the marinating process like I just talked about, where I marinated the king trumpet mushrooms and like a little bit of lemon little, like it's actually a good amount of lemon tamari. Um, I think I added a little paprika to it, um, salt pepper and a little bit of water and used it as my marinade. Um, but there are a couple kinds of tofu that are very dense. I think they're called high protein tofus, where like, I mean, they're very, very dense and you could probably cut those into the size to be able to make that happen for the, uh, scallops as well too.