Drain the tofu block from the water it’s in and cut it into about 4 slices, roughly 1cm thick each, then cut these in half, giving you 8 pieces total.
Spread the slices on a non-stick skillet or frying pan and coat in coconut oil and 1 tbsp of Braggs Seasoning or tamari. Sprinkle with black pepper.
On a medium-high stovetop heat, sauté the tofu in a frying pan for about 10 minutes.
Flip each slice over (they should be browned on the bottom) and re-coat with the remaining ½ tbsp of Braggs and black pepper.
Sprinkle the crushed garlic between the tofu pieces and sauté for another 5-7 minutes, until the bottoms of the slices are browned.
Remove from the heat and serve immediately.