Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Drain the tofu and press out excess moisture using paper towels or a tofu press. Once pressed, cut the tofu into 1-inch cubes, aiming for even-sized pieces for uniform cooking.
In a mixing bowl, combine chili powder, smoked paprika, garlic powder, and salt. Mix thoroughly to create your spice blend.
Toss the tofu cubes with a tablespoon of oil until evenly coated — this helps the spices stick and promotes crispiness.
Add the spice mixture to the tofu and use a spatula or tongs to coat each piece thoroughly. The tofu should be evenly covered in vibrant spices.
Arrange the coated tofu cubes in a single layer on the prepared baking sheet, making sure they aren’t crowded to allow for maximum crispiness.
Roast in the oven for 25-30 minutes, flipping the tofu halfway through with tongs. Keep an ear out for the crackling sound and watch for edges turning dark and crisp.
Once the tofu edges are deeply golden and crackly, remove from the oven and let rest for 5 minutes. The residual heat will deepen the smoky, spicy aroma and enhance the crunch.
Serve hot, garnished with fresh herbs or a squeeze of lime if desired, and enjoy the fiery, crispy texture and bold flavor.