Preparation

1. Preheat oven to 400 F. Line sheet pan with 2 layers of paper towels, or a clean cotton dish towel. Cut tofu into 1-inch wide planks, then cut those into 1-inch wide strips. Place strips onto one half of the towel lined baking sheet. Cover the tofu with another 2 layers of paper towel or another clean dish towel. Place another sheet pan on top and press tofu to help squeeze out the moisture in the tofu. Flip the tofu over and place on the other half the the lined sheet pan and repeat process to get even more of the moisture out of the tofu. Cut strips of tofu into 6 pieces each (about 1"x 1/2" squares) so that you end up with 48 pieces.
2. Wipe sheet pan and line with parchment paper, then lightly spray with avocado or olive oil spray. In a medium bowl, stir together tamari, vinegar, and honey. Add tofu and toss gently to coat. Add the nutritional yeast and toss gently until coated. Transfer the seasoned tofu to baking sheet and arrange in a single layer with space between the pieces to allow for good air circulation. Lightly spray the tofu with the oil then place into the top 1/3 of the oven. Bake for 10-12 minutes then carefully flip the cubes over and rerturn to oven and cook another 10-15 minutes. Tofu will get slightly firmer and crispier as it cools. Leftovers will keep well in a covered container, refrigerated for about a week. Serve in your favorite bowl, soup, salad, wrap, pita pocket or as a snack on its own! Feel free to add other seasonings such as garlic granules, pepper, paprika, etc. as desired.