Sheet Pan Tofu Tacos

Preheat the oven to 400°F and line a baking sheet with foil or parchment for easy cleanup.
Press and drain the tofu (this step makes all the difference in crispiness).
14 ounces firm tofu
In a small bowl, whisk together the tomato paste, olive oil, soy sauce, salsa, and all the seasonings until smooth.
1 tablespoon tomato paste, 2 tablespoon olive oil, 2 tablespoon soy sauce, 1 tablespoon salsa, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, salt + black pepper to taste, ½ teaspoon chipotle powder/cayenne
Crumble the tofu into small chunks directly onto the baking sheet. Pour the seasoning mixture over and toss well to coat.
Bake for 30 minutes, stirring halfway through to make sure it browns evenly. Check at the 20-minute mark—you're looking for golden, slightly dry crumbles.
Once done, let it cool a few minutes; it’ll crisp up even more as it sits.
Assemble your tacos with your favorite toppings—mine are chopped white onion, radish slices, cilantro, and a drizzle of mild salsa or my garlic-lime yogurt dressing.