Cut into ¼ inch slices on the short side of the block:
2 lb firm or extra firm tofu
Combine to make a marinade:
1 cup water
1/4 cup Tamari soy sauce
1 teaspoon powdered sage
1/2 teaspoon each dried rosemary, thyme, granulated onion
3 tablespoon nutritional yeast
Marinate the tofu slices for 2 or 3 days (in refrigerator), turning the slices or spooning over the marinade from time to time, or store in a tightly covered container, and shake from time to time.
Preheat oven to 400 deg F.
Combine as a coating mixture:
2 cups unbleached white, whole wheat, or spelt flour
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
pepper to taste
Coat the tofu slices with the coating mixture.
Lay the slices in single layers, not touching, on 2 lightly oiled, dark-coloured cookie sheets (tofu won’t brown properly on shiny aluminum sheets).
Bake until the bottoms are golden, about 15 minutes.
Turn the pieces over and bake until the other sides are golden, about 15 minutes more.
Serve immediately. Store any leftover slices in covered container in refrigerator. Use as sandwich filling along with lettuce, tomato and onion.