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Start by prepping the tofu by cutting it into 3 even pieces longways.
Make the marinade by whisking together the 2 tablespoons of olive oil with the balsamic vinegar, water, garlic powder, onion powder, paprika, salt and pepper. Let marinate for 30 minutes or up to overnight.
Once ready to cook, heat a large nonstick skillet over medium heat and add in the remaining tablespoon of olive oil. Add in the tofu in a single layer and cook for 5 minutes on each side. Remove from the pan and set aside.
Add the butter and veggie broth to the pan. As the butter melts, scrape the bottom of the pan with a wooden spoon to deglaze. Reduce heat to low. Add the garlic and salt and saute for about 1 minute, until fragrant.
Return the tofu to the pan. Flip once or twice to coat in the butter sauce. If needed, heat for 1-2 minutes, until warm. Season to taste with more salt and pepper.
Serve the tofu with the pan juices spooned over it. I like to brush a bit more of the marinade over top as well.