This recipe was created by my wife Kathryn and a friend, in the early 80's. Others may have also come up with it subsequently but as far as we know they were the first.
The recipe started out as breaded tofu using cornmeal, yeast & spices combined in a dipping system; a dish for tamari, one for the dry mixture then placing the tofu into a hot frying pan with oil.
The first innovation came in eliminating the breadcrumbs, cornmeal and spices leaving only the nutritional yeast.
Then time constraints (feeding hungry children) resulted in the dipping system being dispensed with. Sprinkling the tamari, oil and nutritional yeast was fast and minimal fuss.