I write way too much, so I'll just post it, haha, I'd totally go over the sMail character limit. It's pretty easy, really, though I'm a better baker than a cook, so I'll credit my chef beau with this, haha. We kind of 'cheat' because we rarely have the time or forethought to properly marinate tofu (nor the patience for brushing, usually), so we just drain the tofu, cut it into planks, put it in a foil packet, cover with sauce, and bake off (somewhere between 250 and 350 degrees Fahrenheit, which is like mid-low to mid heat on our oven dial, though tofu is pretty forgiving, so I don't think there's really a WRONG temperature so long as it doesn't burn). If you wanted to do it the proper way, you'd want to press the tofu planks between paper towels for fifteen-ish minutes to get rid of excess water (just set a dinner plate or pan or something on top, whatever's handy), then brush them with your sauce of choice and bake them off in a dish or tray, and you'd likely want to re-brush them about mid-way through baking. And if you were zealous enough and had the time, you could marinate the tofu first for added flavor (an hour or so, longer if you want the flavor to be stronger). You could also brush and grill them, much the same as you would do with meats. Honestly, about any recipe that calls for meat, you can just sub in tofu with little trouble, it's very versatile, I've even used it with moderate success to sub out eggs in quiche (though we've yet to quite perfect the consistency, it ended up being more like a pot pie because the liquid didn't bake off just right and it didn't quite firm up properly). And if you want emulate ground meats, just freeze your tofu then crumble it, it provides pretty much the same texture.

Cinnamon sugar toast?