Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!