Instructions

• If your tofu is not already pressed, press the 14-16ounces extra or super-firm tofu before cubing: wrap the block in a clean kitchen towel or paper towels, place on a plate, weigh down with a heavy object, and press for 15–30 minutes; then proceed.
• Cut the pressed tofu into 1/2" cubes and transfer the cubes to a large resealable bag or a container with a lid.
• In a medium bowl, whisk together 2tablespoons olive oil, 2tablespoons low sodium tamari or soy sauce, 1tablespoon balsamic vinegar, 1teaspoon maple syrup, 1/2teaspoon liquid smoke, 1/4teaspoon garlic powder, and 1/4teaspoon smoked paprika until evenly combined.
• Pour the marinade over the tofu in the bag or container, seal, and gently shake or stir to coat all the cubes. Marinate in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
• When ready to bake, preheat the oven to 415°F (use the top oven rack). Line a baking sheet if desired. Remove the tofu from the marinade and drain off and discard the excess marinade; arrange the tofu cubes in a single layer on the baking sheet with space between each cube.
• Bake on the top rack for 15 minutes, then flip each tofu cube and bake for an additional 15 minutes, for a total of about 30 minutes, until edges are browned and firm.
• Serve the tofu immediately as desired.
• Store cooked or uncooked marinated tofu in an airtight container in the refrigerator for up to 5 days.