Preheat your oven to 425°F (220°C).

Press the tofu to remove excess moisture. This can be done by placing the tofu block between paper towels and putting a heavy object on top for about 15 minutes. Cut the tofu into cubes.

Cut the broccoli into florets. Rinse and pat dry.

In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, balsamic vinegar, minced garlic, smoked paprika, salt, and black pepper.

Add the tofu cubes and broccoli florets to the bowl with the marinade. Toss gently to coat evenly. Let sit for 10 minutes if you have time, to let the flavors meld.

Spread the marinated tofu and broccoli in a single layer on a large baking sheet lined with parchment paper for easy cleanup.

Bake in the preheated oven for 25-30 minutes, flipping the tofu and stirring the broccoli halfway through, until the tofu is golden brown and the broccoli is tender and slightly crispy on the edges.

Serve hot, garnished with red pepper flakes if desired. This dish pairs well with rice, quinoa, or your favorite grain.