1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons olive oil, plus more for the baking sheet

1/4 cup barbecue sauce

Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven preheats. Tear the tofu into bite-sized pieces.

Arrange a rack in the middle of the oven and heat to 425 F. Lightly coat a rimmed baking sheet with olive oil.

Meanwhile, place the paprika, cumin, chili powder, garlic powder, salt, pepper and smoked paprika in a medium bowl, and stir to combine. Pour in the oil, and stir to combine. Add the tofu, and gently stir to evenly coat. Place the tofu in a single layer on the prepared baking sheet.

Roast, stirring every 10 minutes so it cooks evenly, until the tofu is crisp all over, 30 to 35 minutes total. Drizzle the tofu with the barbecue sauce and toss to combine.

Recipe Notes: The tofu can be pressed and torn up to one day in advance and stored in an airtight container in the refrigerator until ready to cook. Leftovers will keep for up to four days stored in an airtight container in the refrigerator.

(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)