Marinated Tofu

Stir all of the ingredients together. Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.

Drain the tofu, then break the block of tofu into craggy hunks, about the size of strawberries. Or, cut it into slices or cubes if you prefer a uniform shape.

Drop the tofu pieces into the marinade and gently stir to coat. Cover with plastic wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you’ll need to marinate.)

When you’re ready to eat, preheat the oven to 375°F.

Use a fork or slotted spoon to transfer the marinated tofu to a parchment-lined baking sheet. Evenly spread out the tofu pieces.

Bake for 30–45 minutes, shuffling the mixture halfway through for even cooking, until the tofu is deeply golden brown.

To reheat leftover tofu, pan fry it over medium to medium-high heat in your favorite cast iron, toss it in an air fryer, or zap it in the microwave.