Pressing tofu is essential to achieve that perfect texture. Using a tofu press is the easiest way to do this, but if you don’t have one, wrap the block in a clean towel and place something heavy on top, like a cast-iron skillet. Leave it for about 30 minutes. This process allows the tofu to release excess water, enabling it to absorb flavors better.

While the tofu is pressing, mix the marinade. In a bowl, combine the smoked paprika, garlic powder, oregano, basil, rosemary, olive oil, coconut aminos, red wine vinegar, water, maple syrup, sea salt, and black pepper. Whisk until smooth. The color should be vibrant and inviting, promising a host of flavors.

Once the tofu is pressed, slice it into 8 slabs. Place the tofu slices in a shallow dish and pour the marinade over them. Ensure each piece is well-coated. For the best flavor, let the tofu marinate for at least 30 minutes. If time permits, longer is better. You could even marinate overnight for a more intense taste.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, making cleanup a breeze. Place the marinated tofu on the baking sheet, making sure they aren’t touching. This allows them to crisp up beautifully. Bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy on edges.

Once baked, let the tofu cool slightly. Serve it hot on a bed of greens or alongside your favorite sides. It pairs perfectly with roasted vegetables or as a filling in a wrap. You can also garnish it with fresh herbs or a drizzle of extra-virgin olive oil for added flavor.