Remove the tofu from its packaging and drain any water. Next, chop the tofu in half and then chop each half in half again. That should leave you with four large chunks of tofu. Wrap these in paper towels or a clean dish towel and press to remove excess liquid. You can set these aside while you take on the next step, preparing the rub.

Pour the nutritional yeast flakes and spices in a medium-sized bowl and stir until everything's all mixed up. If you can choose a bowl that has a lid for storing in the fridge, that's even better. (saves on dishes later!)

Crumble your four slices of pressed tofu into the bowl of spices. Just use your hands and tear off chunks until they're small. You can leave some larger than others. It's not a science.

Now gently stir the spices around the tofu until everything is nicely coated. Place the lid on your bowl and set in the fridge for at least an hour so that the spices can sneak their way throughout the tofu. You can leave this in the fridge for several days if you need.