Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper to prevent sticking.
Drain the tofu and press it for at least 20 minutes to remove excess water—this helps it crisp up better during roasting.
Cut the pressed tofu into 1-inch cubes using a sharp knife and cutting board, aiming for even pieces for uniform crispness.
In a mixing bowl, whisk together soy sauce, smoked paprika, chili powder, maple syrup, coconut oil, and a squeeze of lemon until smooth.
Gently toss the tofu cubes in the spice marinade, ensuring each piece is thoroughly coated with the flavorful mixture.
Spread the coated tofu evenly on the prepared baking sheet, leaving space between each piece for even crisping.
Roast the tofu in the oven for 25–30 minutes, flipping halfway through, until the edges are deep golden and crackly, with a smoky aroma filling the kitchen.
Once done, remove the tofu from the oven, squeeze a little fresh lemon juice over it, and let it rest for 2 minutes to settle the flavors.
Serve hot, perhaps garnished with fresh herbs or a drizzle of tahini, alongside your favorite sides.