For the tofu: – 1 (14- to 16-ounce) package extra-firm tofu – 1 teaspoon garlic powder – 3/4 teaspoon kosher salt – 3/4 teaspoon paprika – 1/2 teaspoon ground coriander – 1/2 teaspoon freshly ground black pepper
For the fresh herb sauce: – 1/2 cup packed fresh basil or parsley leaves or a combination, plus more for garnish if desired – 1 medium lemon, plus more wedges for garnish if desired – 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper – 1/4 cup olive oil – Vegetable oil, for the grill
Line a rimmed baking sheet with several layers of paper towels. Drain one package extra-firm tofu. Cut crosswise into 1/2-inch slices.
Place tofu slices in a single layer on the prepared baking sheet.
Cover the tofu with a few more layers of paper towels.
Cover with a second baking sheet. Weigh it down with anything heavy, such a skillet, saucepan, or large can. Drain for at least 15 minutes. Meanwhile, preheat the grill and make the seasoning and herb sauce.
Preheat an outside grill to direct, medium-high heat (about. 400ºF). Stir 1 teaspoon garlic powder, 3/4 teaspoon kosher salt, 3/4 teaspoon paprika, 1/2 teaspoon ground coriander, and 1/2 teaspoon black pepper in a medium bowl until well combined.
Using a thin metal spatula, transfer the tofu to a serving plate. Drizzle the herb sauce and any additional chopped herbs over the heated tofu.