I know I promised that I would be posting recipes for fudge and fancy cocktails, but then I came across this recipe and it seems perfect for a pandemic. I think you’ll be glad to have it. It’s very forgiving, and if you make a batch and store it in the refrigerator, you (or your kids) can pop a few blocks in your mouth without a second thought, and keep moving. No planning, no organizing. Just pure protein, delicious and nutritious.

If you feel very ambitious, you can sprinkle it on a salad, or on a bowl of quinoa, or macaroni, or rice. But if you don’t, then you can just grab a couple and toss them in your mouth. If you don’t have any tamari, you can use soy sauce. If you don’t know what nutritional yeast is, skip that. And if you have a mostly empty jar of some barbecue sauce left over from July 4th, that will work perfectly well. Don’t feel the need to make this complicated. Simple is best here. Even if all you have is tofu and barbecue sauce, go for it. That’ll work for both of us.

1 block extra-firm tofu
2 Tbsp. tamari
1 Tbsp. nutritional yeast
2 tsp. barbecue sauce (we like Bone Suckin’ Sauce)

1. Turn on the oven to 400F.
2. Slice the tofu into cross-section slabs, and lay the slabs on a paper towel or dish towel. Cover the slabs with a second towel.
3. Place a cutting board over the covered tofu, and let the towels absorb the water for about 30 minutes.
4. Mix together the tamari, nutritional yeast, and barbecue sauce in a large bowl.
5. Slice the slabs of tofu into cubes, and add to the bowl. Toss gently until well coated.
6. Remove the tofu cubes to a baking sheet (lined with a silpat or parchment paper if you have, just to make cleanup easier).
7. Bake 25-30 minutes or until edges of cubes are turning brown.
8. Remove from oven, and refrigerate once cool. Pop a couple any time you like.