Start by removing the tofu from its package. Wrap the block in clean paper towels or a kitchen towel. Place it on a plate and set something heavy on top, like a cast-iron skillet or a few cans. Let it press for about 30 minutes. This step is crucial as it allows us to drain excess moisture, preparing the tofu for the wonderful flavors to come.

After 30 minutes, unwrap and cut the pressed tofu into your desired shapes. Cubes work great, but feel free to slice them into strips for a sandwich or like slabs for a BBQ plate. You want pieces that can absorb the sauce.

In a bowl, mix the barbecue sauce with smoked paprika. Toss in the cut tofu, ensuring each piece is thoroughly coated. Let it marinate for at least 15-30 minutes, although overnight in the fridge is even better for a deeper flavor.

Preheat your oven to 400°F (200°C). Spray a baking sheet with olive oil. This helps to prevent sticking and enhances those lovely crisp edges we want.

Place the marinated tofu onto the baking sheet in a single layer. Make sure there’s enough space between each piece; overcrowding will steam them rather than roast them.

Bake for about 25-30 minutes. Flip the tofu halfway through to ensure all sides get equally crispy and caramelized. You’re looking for a deep golden color here, so keep an eye on it.

Once it’s done, remove it from the oven and let it cool slightly. Serve with your favorite sides and watch your tofu-hating friends convert into tofu lovers. A drizzle of extra barbecue sauce on top won’t hurt either.