If you’re using a block of tofu larger than 10 ounces, simply increase the amount of soy sauce, nutritional yeast, salt and pepper proportionately.
Ingredients
1 10- ounce extra-firm tofu
2 teaspoons soy sauce or tamari
3 tablespoons nutritional yeast
1/4 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Directions
Freeze the tofu overnight, or for at least 5 hours. Thaw completely and remove from packaging. Over a sink or bowl, wrap the tofu in a clean kitchen towel (or paper towels) and press out as much liquid as possible - really press and squeeze. Crumble the tofu into a medium bowl in roughly 1-inch craggy chunks.
Drizzle the tofu with the soy sauce, then add the nutritional yeast, salt and pepper. Toss well and then toss some more, you want the tofu to be well coated with no dry spots.
Heat the olive oil in a large skillet over medium-high heat. Add the tofu and stir to coat with the oil. Allow to cook until golden brown, stirring every couple of minutes.
You can serve hot, but it’s also great after a good chill in the refrigerator. Especially if you’re planning to use it over a salad or cold noodles. Enjoy!
