Tofu Nuggets:
16 oz tofu (any firmness is fine)
2 tbl soy sauce (gluten-free)
2tbl water
1/4 cup nutrional yeast
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/8 tsp cayenne pepper
Cut the tofu into 4 or 5 strips and place in a plastic bag or container. Add the soy sauce and water, you can add a little more of both if needed. Let sit in the fridge to marinate for 1.5 hours or more (I actually left them sit overnight). Rotate the tofu slabs once or twice.
Heat oven to 375. Mix the nutritional yeast with the spices in a small plate. Cut the tofu slabs into 5 or 6 pieces, to make cubes. Roll the cubes in the nutritional yeast mixture and place on a cookie sheet. Bake for 40-45 minutes, rotating the cubes one to three times.
16 oz tofu (any firmness is fine)
2 tbl soy sauce (gluten-free)
2tbl water
1/4 cup nutrional yeast
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/8 tsp cayenne pepper
Cut the tofu into 4 or 5 strips and place in a plastic bag or container. Add the soy sauce and water, you can add a little more of both if needed. Let sit in the fridge to marinate for 1.5 hours or more (I actually left them sit overnight). Rotate the tofu slabs once or twice.
Heat oven to 375. Mix the nutritional yeast with the spices in a small plate. Cut the tofu slabs into 5 or 6 pieces, to make cubes. Roll the cubes in the nutritional yeast mixture and place on a cookie sheet. Bake for 40-45 minutes, rotating the cubes one to three times.
Thanks Lindsay for sharing this with me and allowing me to share it with others!
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