Bake fried tofu / marinated baked tofu/ glazed tofu

 I came up with this method after giving myself a lovely 1 1/2 in long tofu pan frying scar and decided only things like latkes were worth that kind of pain. Preheat oven to 425 degrees F. Put parchment on a baking sheet or your tofu will adhere with a death grip to the pan. Cursing and possible spatula injury may ensue. take your 1 lb block of water packed tofu (not the shelf stable stuff here) and cube into blocks about 1 inch cubes or 1" by 2" blocks (shrinkage will occur). Toss in spices if desired. Space evenly on papered cookie sheet. Spray or brush with oil. This all takes maybe 5  minutes. Put in oven. feel free to roast squash or garlic or whatever because it's going to be heating up your house and using fuel for 1/2 hour. Bake 15 minutes and flip the tofu then bake another 15. allow to cool. put in bags to store for up to 10 days in the fridge.

Alterations:
Marinated you can choose to bake marinated tofu. Pirst let tofu set on a plate or in a bowl and drain at least 1 hour. Then place in marinade of choice (lime juice , tamarind paste, ginger and soy anybody?) in bowl or zipbag for up to 2 days. Proceed as above or roast whole bricks and slice for vegan lunchmeat that doesn't taste like meat but goes great with sriracha veganise, avocado and sprouts.

Glazed- take sweet sauce of choice like mango chutney,honey with sesame seeds, bbq sauce and brush or spread lightly with a spoon on one side during 1st half of baking and on other during 2nd half. reduce heat to 375 to reduce scorching of sugar.

Phoenix Red Pepper Tofu jam band (vegan and gf if you check your ingredients)

I swiped and modified this recipe from one I got from Phoenix bean llc: my favorite Chicago tofu factory. BTW, it's cheaper if you actually go to the factory. 5438 N broadway from 9a-3p weekdays.

Mix sauce in a bowl
1tb sambal oelek, sri racha or gojuchang (I prefer gojuchang)
1 tb sugar or maple syrup or (1/2 tb honey)-skip this if you used  gojuchang or are avoiding sugar
1 clove or two sliced garlic (totally optional)
1 tb miso or black pepper sauce (check for gluten if you're sensitive)
2 tsp soy sauce (check for gluten if you're sensitive)
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Throw one tb veg oil in a pan
add 1/2 chopped sweet onion (red or yellow) or one clean whole leek
and 1-2 red bell, cubanelle, or ancient peppers(anything red and sweet)
fry until onions are translucent
10 oz tofu(either pre-fried extra firm or baked plain or yellow tofu)
If it's the fried soak and rinse it first
then chop into bite sized pieces and add to pan allow to fry 2 minutes and lower heat
 Add sauce and stir quickly until it thickens.
Serve over rice or cool and eat on a salad or this recipe doubles and stores in the fridge up to one week with no ucky soggyness.  Also makes excellent sandwich filling with some sprouts and cheddar cheese....sounds weird but soo good.