After reading Paul's articles and several of the references in them, I took out my long neglected cast-iron pans and dutch-oven. Looking at them I noticed that the larger of the two pans was made by Wagner and the smaller bore a mark that read "Classic". Both of the pans looked sufficiently seasoned and needed only minor attention to be ready to experiment with again. The Dutch Oven is rusty -- but I don't know anything I want to be doing with it, so I'm not in a hurry to fix that.
Cooking fritters and veggies in the big pan went just fine, but the tofu cubes we tried to dry and then lightly toast in the smaller one crumbled and stuck to the pan a good bit. They were about 3/4" on a side and were firm tofu not the silken kind.
Any suggestions on how to get the tofu cubes to cook the way we want them to without crumbling?