Notes from the Kitchen:

I make the pimentón version of this the most but the other versions are good too. You can make the tofu crispy by coating in corn starch and baking at a lower temperature for longer (check the ‘net – there’s about a million recipes for crispy baked tofu out there). I (and perhaps more importantly for my Covid-era sanity, the kids) really like the tofu softer – imho, crispy tofu doesn’t reheat as well and dries out pretty quickly.