✓ 16-ounce block of extra firm tofu. If you wish, you can freeze the tofu; once frozen, defrost at room temperature for 3-5 hours or in the refrigerator overnight. I usually don’t do this but if you do, you will be rewarded with a more porous texture that sops up flavors better.

✓ (optional but recommended) 2T coconut aminos or soy sauce

✓ ¼ cup nutritional yeast

✓ 1/8 – ¼ cup panko bread crumbs

✓ 2 teaspoons garlic powder

✓ 3 teaspoons jerk seasoning or ½ - 1 teaspoon lemon pepper or freshly ground black pepper. If you use jerk seasoning beware that it may make you sneeze! A Jamaican spice mixture, you can find prepared jerk seasoning or make your own – the three main ingredients are cayenne pepper or red chili powder, allspice, and thyme, but can also have nutmeg, clove, garlic powder, cumin, salt, and other regional and chef specialities. Here is a quick starter to make your own; just mix 1 teaspoon cayenne or chili powder, 1 teaspoon allspice, ½ teaspoon thyme, and ½ teaspoon garlic powder. Experiment and “brand” your own version if you wish!

✓ (optional) ½ teaspoon salt (more or less to preference)

✓ (optional) 2 Tablespoons sesame seeds