Fill a pot with water and add some salt. How much, I don’t know, like a tablespoon or two per pot.
Cut the tofu into thin slices. I typically cut the block of tofu in half and then slice the two halves because I find it easier.
Add the tofu to the boiling water and let it boil for about 10 minutes.
Start the oven at 350F.
While the tofu boils, mix the rest of the ingredients in a big ol’ bowl. The mustard should help the oil and tamari to emulsify.
After the boil, drain the tofu, make sure there is no extra water (but you don’t really need to pat the tofu dry). Dump the tofu in the bowl with the wet ingredients and toss. Let it rest in the bowl until the oven comes to temp. I’d say the longer the better but I also think marinating tofu is bullshit sold to you by Big Marinade(TM).
Take a baking sheet, line it (either with oil, parchment paper, or whatever you prefer), and place each piece of tofu making sure they don’t touch.
Bake for 20 minutes, flipping halfway.
Pull out of the oven, let the tofu cool on the sheet.
Eat right away or put in the fridge.