Herbed Tofu Crumble

To use as a topping for pasta, pizza, etc.

1 lb. block extra-firm tofu, drained
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
2 tsp nutritional yeast flakes
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried cut rosemary
salt and black pepper

Place the tofu in a medium bowl and cover with warm water.  While the tofu is submerged, crumble it between your fingers until the water is cloudy and the tofu is in small chunks.  Pour the contents of the bowl into a colander to drain.  Dry the bowl and transfer the tofu back into it.

Add the remaining ingredients to the tofu and mix until combined.  Cover with plastic wrap and marinate in the fridge for at least an hour, preferably for 8 hours or more.  To cook, bake on an oiled sheet pan at 350°F for 25 minutes (if you prefer the tofu to be somewhat browned raise the temperature to 400°F and stir occasionally).