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PdfStir together the balsamic vinaigrette, soy sauce, and minced garlic.
Feel free to add herbs and a splash of maple syrup or brown sugar if desired.
Drain the tofu and wrap it in a clean kitchen towel or paper towels, gently squeezing to remove excess water.
Crumble the tofu into craggy hunks about the size of strawberries.
Drop the tofu pieces into the marinade and gently stir to coat.
Cover with plastic wrap or a lid and refrigerate for 12–48 hours, shaking occasionally.
Preheat the oven to 375°F.
Transfer the marinated tofu to a baking sheet using a fork or slotted spoon.
Evenly spread out the tofu pieces.
Bake for 30–45 minutes, shuffling halfway through, until the tofu is deeply golden brown.