Baked Lemon Pepper Tofu for 4 Servings

Instructions:

1. Drain the 14 oz extra firm tofu and wrap it in a clean kitchen towel. Place a heavy weight on top for 15 minutes to squeeze out excess liquid.
2. Cut the pressed tofu into 2cm cubes.
3. In a small bowl, whisk together the 2 tbsp extra virgin olive oil, 1.5 tbsp fresh lemon juice, and 1 tbsp low sodium soy sauce.
4. Cut the pressed tofu into 2cm cubes. Toss them gently in the liquid mixture until every side is coated. Do this carefully so you don't break the cubes.
5. In a separate large bowl or a zip top bag, combine the 2 tbsp cornstarch, 1 tbsp nutritional yeast, 1 tsp garlic powder, 1.5 tsp coarsely cracked black pepper, 1 tsp fresh lemon zest, and 0.5 tsp sea salt.
6. Transfer the wet tofu cubes into the dry mixture. Shake or toss until the cubes are fully encapsulated in a powdery white coating.
7. Place the tofu on a parchment lined baking sheet, ensuring no two pieces are touching.
8. Slide the tray into a preheated oven at 200°C (400°F). Bake for 15 minutes until the bottoms are pale golden and firm.
9. Turn each cube over using tongs or a spatula. Bake for another 15 minutes until the edges are deeply golden and the crust feels hard to the touch.
10. Remove from the oven and let sit for 2 minutes on the tray. This allows the steam to settle and the crust to fully harden.