1(12-14 ounce) container extra firm tofu (organic is ideal)
2tablespoonstamarior soy sauce if gluten isn’t an issue
First you have the option to press the tofu. This is exactly what it sounds like. You wrap the tofu in a clean dish cloth, lay something heavy on top (something that won’t fall off like a heavy book), and leave it for 15 to 20 minutes so extra liquid is pressed out of the tofu. This makes the tofu more firm. If you’re in a hurry, you can totally skip this step! I do all the time.
While pressing, preheat the oven to 375ºF and line a baking sheet with parchment paper. Mix together the tamari (or soy sauce) and nutritional yeast in a small bowl.
Unwrap the tofu, dice it into cubes, and spread it out on the pan. Drizzle the tamari/nutritional yeast mix over the tofu (or mix together with the tofu in a large bowl) and bake for 45 minutes, flipping halfway through. The tofu is done when browned and firm.
Once cooled, you can keep this tofu in a sealed container for up to 4 days in the fridge.