Baked Tangy Tofu

Have you ever just kept coming back to a recipe you want to make and not gotten around to it?  That's how it was for me with Sarah's Baked Tofu Feta on Fried Dandelions.  I just kept thinking about tangy tofu squares with a feta-rific flavor and texture.  

But... I'm impossible and can't ever just simply follow a recipe, so here's how I made it and LOVED it!  I honestly snacked on it, but it would be amazing on pizza, pasta, or salad.  

Ingredients
1 block tofu cut into 1/2 inch cubes 
2 Tablespoons Ume Plum Vinegar (the Fried Dandelion recipe calls for apple cider vinegar, but I've tried several popular cheese recipes with ACV and I just don't like the flavor for cheesy applications).
Juice of 1 lemon 
2 tsp garlic salt (I am obsessed with garlic salt, and used this to sub fresh garlic)
1 tsp oregano
1 heaping Tablespoon nutritional yeast
2 Tablespoons olive oil

First, I pressed my cut tofu cubes in between several paper towels on a plate.  This works well with a clean kitchen towel too.  While that dried out a bit, I mixed the other ingredients in a ziplock bag.  I added the tofu and let it soak in. I'm just not good about marinating things long term, so I let that sit about 10 minutes, making sure the marinade got all over the tofu.  Then I dumped it out onto a sheet pan with parchment paper and baked at 200 degrees F for 2 hours, flipping at one hour.  

It's totally incredible.  I feel like a jerk for reworking someone else's recipe, but I'm so happy with the results.  Let me know in the comments if you try my version or Sarah's or if you come up with your own version!  Cooking is fun and fluid and I love it.