Ingredients:

1 block of extra firm or super firm tofu (frozen and thawed out)

2 1/2 tbsps of dairy-free butter

1 tsp of dried parsley

1/8 tsp white pepper

1/2- 3/4 tsp garlic salt

1/2 tsp onion powder

1 tsp garlic powder

1/8 cup of liquid aminos (plus more if needed)

1/4 cup of cornstarch

Olive oil and spray oil for cooking

Optional Side: Broccoli and Rice

Instructions:

Preheat the oven to 400 degrees

Drain the tofu by gently squeezing the liquid from the tofu. In a bowl, separate the tofu into small bite-sized pieces (using your hands. See above picture)

Drizzle olive oil over the tofu followed by the liquid aminos. Add in the cornstarch and mix well using your hands.

Transfer the cornstarch coated tofu to an oiled baking sheet and spray with oil. Bake for 30-40 minutes until crispy. Flip tofu over halfway through and spray or brush with more oil

Once the tofu has finished baking, remove from the oven and set it aside

In a skillet over low-medium heat, melt the butter. Once melted, add in the baked tofu followed by the seasonings. Mix well to ensure each piece gets some love from the butter and seasonings

If serving with broccoli, remove tofu from the skillet (leaving the remaining butter and seasonings in the pan). Add in the broccoli and a small amount of broth or water. Cover and let cook for 5 mins or until the broccoli is tender.

Lastly, pat yourself on the back because YOU DIDDD THAT