1-Prep: Prep: Preheat the oven to 420F and line a baking sheet with a silicone mat.
2-Press the Tofu: Press the Tofu: Drain the liquid from the tofu and use a tofu press, or “press” the extra liquid out by wrapping it in a clean dish towel. Try to get it as dry as possible! If using a press, I like to let it sit for at least 10 minutes.
3-Cube the Tofu: Cube the Tofu: Cut the tofu into even cubes; I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
4-Season: Season: Add the tofu to a large bowl and drizzle the tamari and oil (if using) on top. Use a spatula to mix well; I find that pressing the spatula into the sides of the bowl to toss the tofu (rather than trying to cut through it) results in less broken cubes. Sprinkle 2 tablespoons of nutritional yeast over the tofu, or 4 if you used oil. Mix again and add more nutritional yeast or additional seasonings to taste, if desired.
5-Bake: Bake: Place the tofu on the prepared baking sheet, spreading them out so each cube has some space around it. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 15 to 20 minutes, depending on how crispy you like your tofu. The tofu will also get slightly crispier as it cools.
6-Serve & Store: Serve & Store: Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days. This tofu is best reheated in a toaster oven or air fryer if you’d like it to get crispy again!