Getting tired of plain old tofu? Perhaps you just don’t know how to prepare it. If so, this dish is sure to please. This quick and easy recipe can be whipped up in minutes. It can also be doubled or tripled for a larger crowd or meal prep. These tofu cubelettes go great as a side for any meal, and especially as a topper for salads and pastas. Although it isn’t necessary, I like to pre freeze and defrost my tofu. By doing this you can extract at least double the liquid which means your tofu will absorb even more flavor. Freezing and defrosting also gives the tofu a sturdier texture. Its totally cool if you choose to skip the freezing step, your dish will still taste just as delicious!

Ingredients:

1 block of extra firm tofu

1/4 cup nutritional yeast

1/4 cup water

2 tbsp tamari

2 tbsp tahini

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mustard, I used dijon, yellow works as well

1/8 tsp dried thyme

1/8 tsp pepper

pinch of powdered sage (optional)

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Procedure:

Preheat oven to 375 degrees Fahrenheit.

Press or squeeze any excess liquid out of the tofu. I used a tofu press but you can just use your hands to gently squeeze out any excess liquid. If you are using defrosted tofu you will notice much more liquid is being released compared to fresh tofu. Squeezing defrosted tofu is almost like squeezing a water saturated sponge. Once fresh or defrosted tofu has been pressed make sure to pat the block dry with a kitchen towel or paper towel.

Cut tofu into bite sized cubes or gently break into bite sized pieces. Set aside while preparing sauce.

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To make sauce, whisk remaining ingredients together until smooth. Feel free to add a splash more water if your sauce is too thick for coating the tofu.

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Add the prepared tofu to the bowl with the sauce and gently toss, making sure you don’t break the tofu. Toss until all the tofu is generously coated with the sauce.

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Spread the coated tofu onto a parchment lined baking sheet. Make sure none of the pieces are touching, this will assure a crispier result. Bake in preheated oven for 15 minutes.

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After 15 minutes, remove pan from oven and flip each piece of tofu so each side gets fully browned. The side that has been facing down should appear dry and a bit crispy.

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Place tofu back in the oven for up to an additional 15 minutes. The coating should be fully set on the tofu and dry to the touch. It will also have a nice golden brown color.

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Serve immediately or allow to fully cool before storing in an airtight container in the fridge. Tastes great served hot or cold. Tofu will last about 5 days covered in the fridge or up to 2 months in the freezer.

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