I love the baked tofu recipe from Vegan with a Vengeance! I've only tried the Asian variety but I'm sure the Italian one is good as well. It's posted somewhere on this forum, I will try to find it and post it here.
Here you go! Asian Baked tofu: 1 pound extra-firm tofu, drained and pressed 1/2 c. mirin 3 Tbsp. tamari/shoyu 2 Tbsp. rice wine vinegar 1 Tbsp. sesami oil 2 tsp. Asian chile sauce (I didn't have this but I subbed 1 tsp.each of paprika & chile powder) A 1-in, chunk ginger, peeled and coursely chopped 2 cloves garlic, smashed
Italian Baked Tofu: 1 pound extra-firm tofu, drained and pressed 1/2 c. white cooking wine 2 Tbsp. olive oil 2 Tbsp. balsamic vinegar 2 Tbsp. Braggs Liquid Aminos or tamari/shoyu 2 Tbsp. fresh lemon juice 2 cloves garlic, smashed A big pinch each dried basic, marjoram, and thyme
Prepare the marinade: Combine one of the above ingredient for marinade in a wide shallow bowl.
Baking the tofu: Preheat the oven to 400 degrees F. Cut the tofu widthwise into eight equal pieces. Marinate for an hour, flipping after 30 minutes.\ Place the tofu on a baking sheet and bake for 20 minutes. Flip over and bake another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.