By chef Ian Brandt
(Makes 2-4 servings)
Drain the brick of tofu and rinse off the tofu.
Press tofu brick between 2 plates with a weight on the top plate
Drain liquid and rinse tofu brick again
In mixing bowl, crumble tofu into all of the spices, salt oil and nutritional yeast until the tofu is in large pebble size pieces
In a oiled iron skillet add tofu and heat slowly so that the tofu doesn’t stick to the pan.
Serve with the awesome Vertical Diner Biscuits and Gravy with sautéed seasonal vegetables