| 1. |
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Preheat the oven to 200 celcius. Drain the liquid from the Tofu and “press” the extra liquid out with paper towel. Try to get it as dry as possible.
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| 2. |
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Cut the Tofu into even cubes. Lightly press the cubes with more paper towel to make sure the tofu is as dry as possible.
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| 3. |
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Add the cubed Tofu to a large bowl, then add the Tamari and gently coat evenly. Add the Nutritional Yeast, then gently mix until coated.
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| 4. |
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Transfer the cubes to a baking tray lined with baking paper, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
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Note: leftovers will last in the fridge for up to one week. |
