2tblsnutritional yeast or [onion/garlic blend|https://thenoilkitchen.com/onion-garlic-blend]
2–3tspssweet white miso or chickpea miso
Remove the tofu block from the package and set on a cutting board, preferably one with a juice groove to catch the excess water. There will be a fair amount of watery liquid, so have a towel or some paper towels available.
Next we will cut the block to 1/2 in square pieces. Cut horizontally through the block in 1/2 in pieces. It should make 3–4 horizontal slices.
Place them between a lint free towel or paper towels to soak up the excess water.
Stack them back again to form the original block shape.
Cut down vertically in 1/2 in increments. Then cut the other direction in 1/2 increments to get all 1/2in × 1/2in pieces
Soak up as much water as possible so it doesn’t dilute the mixture coming up.
In a quart size mason jar or similar sized glass container with tight fitting lid, add the lime juice, onion/garlic blend, and miso and blend together thoroughly .
Add the tofu squares to the jar, cover with the lid, and invert a few times to coat the tofu squares.