To press tofu: Drain the tofu from the liquid it’s packed in and wrap it in a paper towel or a clean dish towel. Place something heavy (such as a cast iron skillet) on top of the tofu for at least 15 minutes. Pressing tofu removes the excess liquid and improves the final texture.Storage: For best results, serve tofu nuggets immediately. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. Reheat in the oven.Vegan Variation: Use a dairy-free yogurt alternative instead of Greek yogurt.