I’m always on the lookout for a good tofu dish. This one is from Max, an old friend of ours. He, like I, is a fan of tofu, and this is his go-to recipe. What’s interesting about it is that it calls for nutritional yeast. When I prepare tofu I either dredge it in seasoned flour or breading. Nutritional yeast is new to me. I imagine it makes for a healthy repast. The rest of the ingredients are common to any tofu rendition. It’s a quick easy meal that goes great with rice,  or any favorite grain.

Max’s version calls for the tofu to be pressed, a common preparation among tofu aficionados. This is done to remove the moisture content so that the tofu will hold its shape when frying or grilling. It’s an easy enough procedure: Place a block of tofu in layers of paper towels folded in half or quarters; place a weight, like large can or heavy skillet on top of the tofu; let it sit for at least 30 minutes—until paper towels stop absorbing moisture; slice tofu into strips or cubes and cook as directed. The dish yields four servings.

MAX’S TOFU

1 block tofu (firm or extra-firm, pressed)
4 tablespoons nutritional yeast
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil

Coat tofu in dry ingredients and panfry in oil, turning until browned all over.