Herb Baked Tofu

This is a borrowed recipe from 100% Vegan Healthy Happy Life. It is part of a dish I am making for Thanksgiving this year: Rustic Greenmarket Veggie Tofu Pot Pie. For those wiery of tofu, this probably sounds awful; but first, try making this baked tofu and you will soon understand just how delectable it will be.


A few of the ingredients for this dish, plus a pitch black IPA ale for your drinking pleasure
Extra Firm Tofu (about 2 C.)
1/4 C. Nutritional Yeast
1 tbsp. Agave Nectar
1 tbsp. 24-seasoning blend, or similar (I used Simply Organic brand vegetable grilling seasons)
1/2 tsp. Coarse Sea Salt
2 tsp. Apple Cider Vinegar

Preheat oven to 400 degrees Fahrenheit. After gently pressing tofu to release some of the moisture, cube into desired size and place cubes into a bowl. Add all of the ingredients and gently mix with hands. Line a baking sheet with aluminum foil (you may coat with oil to avoid sticking, but I cannot have oil, so I took the tender time to gently remove the tofu from the foil after baking as to not tear the cubes). Bake at 400 degrees Fahrenheit for 30 minutes, or until tofu is browned around the edges. Serve in burritos, salads, stir fry, or in this case, Thanksgiving pot pies.