I love this lightly fried tofu on pasta with marinara sauce and spinach for an easy, satisfying weeknight meal. The nutritional yeast is optional and while it does add a nice richness, the tofu is still delicious without it.
1 package of firm tofu, drained and lightly pressed with paper towels, cut into 1” dice
bit of olive oil
1 tsp Italian dried herb mix (oregano, basil, marjoram, thyme, rosemary)
¼ tsp garlic powder
½ tsp nutritional yeast, optional
pinch of red pepper flakes
salt and pepper
Heat a bit of olive oil in a large frying pan over medium high heat. Add tofu cubes and sprinkle with seasonings, gently stir to coat tofu evenly. Then don’t touch tofu and let brown for about 5 minutes, then flip over and cook (without touching) for about 5 minutes more, until golden and a little crispy.