Drain the tofu and pat dry with a clean (lint-free) kitchen towel. You can press the tofu while you prepare the marinade, for better marinade absorption.
1 block tofu
Cut the tofu in 4 slabs and score the tofu on both sides with a shallow criss cross pattern to allow the marinade to penetrate the tofu.
Prepare the marinade by combining the remaining ingredients in a large container in which you can layer the 4 tofu steaks flat.
2 tbsp soy sauce, 2 tbsp red wine vinegar, 4 tbsp olive oil, 1/2 tsp kosher salt, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp paprika powder, 1/4 tsp black pepper, 1/2 tsp oregano, 2 tbsp water
Add the scored tofu to a container with the marinade and allow to sit for at least 10 minutes. You can prep this the night before and cook the next day, or cook after 10 minutes of marinading. The longer it sits, the more flavourful it will be. If marinating for 10 min, flip after 5!
Preheat a cast-iron skillet or non-stick pan to medium heat and cook both sides of tofu until you get a nice sear (about 3-4 min each side)
Serve alongside potatoes in your favourite form and some fresh greens! I love this on its own but if you have chimichurri, this is incredible on it as well.