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Freeze and thaw the tofu block for a meatier texture, then press and drain it
Slice the block of tofu thinly using a sharp knife or an extra wide peeler (cabbage grater)
Place the tofu slices in a large airtight container
Blend the beet, vegetable broth, apple cider vinegar, miso, Dijon mustard, black pepper, coriander, paprika, garlic powder, and onion powder in a blender until smooth
Transfer the liquid to the container with the tofu and gently toss until submerged
Marinate for at least 30 minutes, or overnight in the refrigerator
Preheat the oven to 425°F
Transfer the tofu slices to a large nonstick baking sheet in a single layer and brush both sides lightly with oil
Bake for about 25 minutes until lightly crispy, flipping after 10 minutes and basting both sides, then basting again after 20 minutes
Alternatively, air-fry the tofu at 400°F for about 15 minutes until lightly crispy, basting frequently
Do not let it get too crispy, just lightly crispy