Okay, because I didn't get a response, I invented my own.
Please feel free to critique or suggest changes. I'm really winging it here. Tofu Crumbles 1 lb. hard Chinese-style tofu or extra-firm Japanese-style tofu
1/4 cup olive oil
1/2 tsp. salt to taste(may not need is soy sauce used)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry basil
1 tsp. dry oregano
1 Tablespoon soy sauce or liquid aminos
Dice the tofu. Then put in a bowl and squeeze the mixture with your bare hands until it is very crumbly. Sprinkle olive oil over tofu mixture and mix well with spoon (or again with bare hands). Then add remaining seasonings together in a separate bowl.
Sprinkle seasonings over tofu mixture and mix well, squeezing with your hand those cubes that have not yet been crumbled or that are too large or that need squeezing. Sprinkle soy sauce over mixture and mix again. Use small 13x9 or flat cookie sheet. Parchment paper works well but can spray pan with Pam instead. Spread crumbly mixture as consistently as possible in the pan in a flat layer. Bake for 15 minutes at 350 degrees. After 15 minutes, remove pan and mix the mixture with a big spoon and return it to the oven and cook for another 15 minutes. Do this one more time. (Total of 45 minutes, could have done it again...) Now freeze the crumbly mixture for about 4 hours. Then remove from freezer (if you remember) and mix with your finger tips trying to break up any tofu chunks that are stuck together. Put back in freezer hopefully at this point, the crumbles will keep separated. Should result in about 1.5 cups of tofu crumbles. | 
