Drain the tofu then slice the block of tofu lengthwise into even rows that are about 3/4 inch thick. Layer 3 paper towels on a flat surface and place the slabs of tofu on top of the paper towels. Lay another 2 - 3 paper towels on top of the tofu. Place a heavy plate or cutting board on top of the towels. Gently but firmly press the tofu to drain the excess liquid. Repeat until you get as much liquid out as you can. Removing as much moisture as possible is important if you want your tofu to be crispy.

Once the tofu has drained, remove the wet towels, then slice into even cubes that are about 3/4 inch, or into your desired shape. I make fry-like sticks for my daughter sometimes.

Add the sliced tofu to a large mixing bowl. Pour the avocado oil over the tofu and gently toss to coat. Sprinkle the tofu with nutritional yeast, salt, and pepper then gently toss or stir to coat evenly. Transfer the tofu to the parchment-lined baking sheet and spread into a single layer, not crowding.