Open the package of tofu and drain any excess water. Then, place the block of tofu in the center of a clean, absorbent kitchen towel on a sturdy plate. Wrap the tofu with the towel. Place a heavy object, such as a large pot or some books on top of the tofu. Please note that the item(s) you use will get wet. Allow the tofu to press for 40-45 minutes. See notes below about using a tofu press instead.
While the tofu is pressing, preheat the oven to 400° F and line a baking sheet with parchment paper.
Once the tofu is done pressing, remove the heavy object(s), unwrap the block of tofu and place it on a cutting board. Cut the tofu into bite-sized pieces. Mine were approximately between ½" and ¾" in diameter for the cube-shaped ones. Due to the tofu's spongy consistency, it's not always easy to cut every piece the same size. If some come out too large, you can always cut them in half, which is why some will be rectangular in shape, rather than cubes.
In a mixing bowl, whisk together tamari, olive oil, rice vinegar and nutritional yeast. Add the tofu bites to the mixture and gently toss until fully coated. I use a silicone spatula.
Transfer the tofu bites to a parchment-lined baking sheet. Pour on any extra coating sauce and then carefully spread the pieces out evenly so that they are not overlapping. Bake for 30 minutes, flipping the tofu pieces halfway through.
Stir the tofu pieces around on the baking sheet and return to the oven, but turn off the heat. Leave the tofu bites in the oven for 10 more minutes. This will allow them to get ultra crispy. Remove from the oven and allow tofu to cool for a few minutes before serving.