Step 1

Slice the block of tofu thinly using a sharp chef’s knife or an extra wide peeler (cabbage grater). Place the slices in a large airtight container.

Step 2

Blend: Place the beet, vegetable broth, apple cider vinegar, miso, Dijon, black pepper, coriander, paprika, garlic powder, and onion powder into the canister of a blender. Blend on high until a smooth liquid forms.

Step 3

Marinate: Transfer the liquid to the container with the tofu. Gently toss the tofu until it is submerged in the liquid. Marinate for at least 30 minutes. You can also marinate overnight in the refrigerator.

Step 4

Preheat the oven to 425ºF. Transfer the tofu slices to a large nonstick baking sheet in a single layer. Brush both sides lightly with olive oil. Cook for about 25 minutes, or until lightly crispy. Flip the tofu over after 10 minutes and baste both sides. Baste again after 20 minutes.

Step 5

To air-fry the tofu: Preheat the air fryer to 400ºF. Cook for about 15 minutes, or until lightly crispy, flipping halfway, and basting frequently.