One block firm or extra-firm tofu. Drain and press lightly. Slice into 'cutlets' - about 1/4" to 1/3" thick.
Put 1/4 cup nutritional yeast flakes in a bowl. (NOT brewers yeast! Get the real thing from a health food store)
Coat one side of the cutlets with Spike™ or other seasoned salt. Place the cutlet seasoned-side down in the yeast; sprinkle the dry top side with more seasoned salt. Flip over and make sure the cutlet is thoroughly coated - the more coating, the more flavor you get.
After you've coated the pieces (you can put them on a plate on wax paper to keep them from sticking), heat some oil (or cooking spray for less fat) in a skillet. Add pieces as they'll fit, cook for a few minutes each side on medium to medium-high heat. Flip, cook the other side, put on a plate and keep warm while you make the next batch.
Tofu cutlets
Put 1/4 cup nutritional yeast flakes in a bowl. (NOT brewers yeast! Get the real thing from a health food store)
Coat one side of the cutlets with Spike™ or other seasoned salt. Place the cutlet seasoned-side down in the yeast; sprinkle the dry top side with more seasoned salt. Flip over and make sure the cutlet is thoroughly coated - the more coating, the more flavor you get.
After you've coated the pieces (you can put them on a plate on wax paper to keep them from sticking), heat some oil (or cooking spray for less fat) in a skillet. Add pieces as they'll fit, cook for a few minutes each side on medium to medium-high heat. Flip, cook the other side, put on a plate and keep warm while you make the next batch.
Serve and enjoy!