Drain the tofu and wrap the tofu block into a linen towel, let this rest for about 10 minutes before cutting it in half.
After 10 minutes, cut the block in half and add to a mixing bowl, along with oil, and sugars, blend together until creamy.
Next add the baking soda, cream of tartar, salt, spices, and vanilla.
Beat until combined, scraping the bowl as needed.
Continue by slowly adding the flour, about 1/2 cup at a time.
Blending each time until all the flour has been added.
Next, chill the dough by covering the bowl and placing into the refrigerator for up to an hour.
While the cookie dough is chilling, mix together the sugar, ground cinnamon, ginger, cardamom, cloves, and nutmeg, set aside.
Next, preheat the oven to 400° F.
Prepare two baking sheets with parchment paper, set aside.
After an hour, remove the dough from the refrigerator.
Scoop about 1 1/4 Tbsp of dough out of the bowl and roll into a ball.
Drop the dough balls into the sugar mixture, roll to cover each ball completely and place onto the prepared baking sheets.
Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.
Slide the baking sheets into the oven and bake for 9 minutes, place both baking sheets in the oven at the same time.
After 9 minutes, rotate the baking sheets and continue baking for another 9 minutes.
Watch your cookies closely, baking times can vary.
When your cookies are done, they should be soft but firm to the touch and the bottoms a light brown color.
Once the cookies are done, remove from the oven and let cool on the baking sheets for about 5 minutes and then move to a cooling rack to cool completely.
Store the cookies in a air tight container or freeze for later.
