Nutritional Yeast Baked Tofu
Delicious as a cutlet and served with rice and veggies, or cut into smaller pieces to make croutons for salads or Buddha bowls. This recipe does not keep well, so it is best to prepare it right before serving.
Servings: 2
Ingredients
- 12 oz extra-firm tofu
- 4 Tbsp nutritional yeast
- 2 Tbsp potato starch
- Optional - up to 1 tsp dried herbs and spices of your choice
Instructions
- Preheat the oven to 350⁰F. Line a baking sheet with parchment paper and set to the side.
- In a shallow bowl or dish, mix the nutritional yeast, potato starch and dried herbs and spices if using.
- Prepare the tofu, drain, but do not dry. Cut into croutons by slicing into bite sized cubes, or prepare tofu cutlets by slicing ½” thick slices from the short side.
- Coat the tofu in the nutritional yeast mixture by dipping it into your shallow bowl or dish and turning it until all surfaces are covered. Place on your prepared baking sheet.
- Bake for 45-50 minutes until tofu has shrunken a little and the coating is crispy. Serve immediately.
Notes
The coating mixture will start to clump the more tofu you dip into it. If this bothers you, you can prepare multiple batches of the nutritional yeast coating mixture and wash and completely dry your hands between batches to minimize clumping. If your nutritional yeast mixture starts clumping immediately, your tofu may be too wet, allow it to sit on your cutting board for a few more minutes to drain off before coating.