First, we need to press the tofu. Rinse the tofu, wrap it in a clean dish cloth, and place it on a plate. Put a cutting board on top with something heavy on it—maybe a couple of cookbooks. Let this sit for about 20 minutes so the water can drain from the tofu. Feel free to use a tofu press if you have one. After at least 20 minutes, remove the tofu from the plate, and pat dry with a clean dish cloth.
Next, preheat the oven to 425° F and line a baking sheet with a silicone baking mat. I prefer a silicone baking mat over parchment for our Crispy Tofu because magically, they come out crispier.
Cut the tofu into small, even cubes. I like to cut the block of tofu in half lengthwise, then cut each rectangle into 16 even cubes. You can also cut it into slices if you'd like.
Gently add the tofu to a large bowl, and add the tamari. Using a spatula, toss it gently until evenly coated. Sprinkle on the nutritional yeast and carefully mix until it’s well coated.
Transfer the tofu cubes to your prepared baking sheet, making sure to spread them out so they are not touching.
Bake on the top rack of your oven for 20 minutes, then carefully flip the cubes over. Bake for about another 15-20 minutes, until browned and crispy. Check them from time to time to see how they're coming along. Remove from the oven and sprinkle with sea salt.
Baking your tofu on the top rack is the trick to getting it nice and crispy!
You could also use parchment paper and they will turn out crispy and just fine. I think they are a bit crispier on a silicone baking mat.