Remove the tofu from its package and drain excess liquid. Press it using a tofu press or place it between paper towels with a heavy object on top for at least 10 minutes. This step is important as it helps the tofu absorb more flavor and achieve a firmer, steak-like texture when cooked.

Once pressed, slice the tofu lengthwise into 2 to 3 thick slabs (about ¾-inch thick). These will be your tofu steaks. Handle gently to avoid breaking them.

In a mixing bowl, combine soy sauce, olive oil, balsamic vinegar, maple syrup, minced garlic, smoked paprika, black pepper, onion powder, and dried herbs. Whisk well until fully blended.

Place the tofu steaks into the marinade and gently coat each side. Let them marinate for at least 10 minutes, flipping once halfway through. For deeper flavor, you can marinate for up to 30 minutes.

Heat a skillet over medium heat. Add a small amount of oil if needed. Place the marinated tofu steaks into the hot pan and cook for 5–7 minutes per side. Avoid moving them too much so a golden crust can form.

As the tofu cooks, spoon extra marinade over the steaks. This helps create a rich, slightly caramelized surface. Flip carefully and repeat on the other side until both sides are browned and slightly crisp.

Remove the tofu steaks from the pan and let them rest for 2 minutes before serving. This allows the flavors to settle and improves texture.