How do I cook Sheet Pan Tofu 3 Ways?
Here's a recipe for Sheet Pan Tofu 3 Ways:

Ingredients:

• 28 oz extra firm tofu, drained

Tofu Cutlets

• 2 tablespoons low sodium soy sauce
• 3/4 teaspoon garlic powder, divided
• 1/2 cup all-purpose flour
• 1 tablespoon corn starch
• 1/2 cup unsweetened non-dairy milk
• 1/2 cup panko bread crumbs
• 1 tablespoon nutritional yeast
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• olive oil, to taste

Teriyaki Tofu

• vegan teriyaki sauce, to taste

BBQ Tofu

• vegan bbq sauce, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
3. Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle 1/4 teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
4. Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining 1/2 teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
5. Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
6. Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
7. Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
8. Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.

Enjoy your Sheet Pan Tofu 3 Ways!