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Preheat oven 400°F or 200°C.
Drain 16 ounces firm tofu from its package and pat it dry with kitchen paper on all sides to remove excess moisture.
Break tofu apart with your hands into bite-size chunks and add it to a mixing bowl.
Add 2 tablespoons olive oil, 3 tablespoons soy sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 2 twists black pepper, and 3 tablespoons cornstarch.
Toss gently with a spoon until coated then bake tofu chunks or make tofu skewers.
Arrange tofu chunks on a baking sheet without overlapping – you can line the tray with parchment paper if you like.
Bake at 400°F or 200°C for 30 minutes.
For baked tofu skewers, alternate one piece of red onion, one piece of bell pepper, and one piece of tofu on a skewer.
Bake at 400°F or 200°C for 30 minutes.
Serve baked tofu in a wrap or on a salad. Drizzle with vegan sour cream, vegan ranch dressing, or peanut sauce, and sriracha. Top with a squeeze of lime and pickled red onions.