Baked Tofu in Parchment Boats

Pat the tofu dry with paper towels and gently press if needed to remove excess moisture.

In a deep bowl, whisk together the warm water, miso paste, soy sauce, garlic powder, onion powder, salt, and pepper until smooth.

Slice the oranges into rounds and arrange them at the bottom of the parchment paper boats.

Add the thyme and rosemary sprigs to the marinade. Submerge the tofu in the marinade so it is completely covered in liquid. Cover and refrigerate for at least 2 hours, or preferably overnight.

Preheat the oven to 375°F (190°C).

Remove the tofu from the marinade, carefully place it into the parchment boats, and drizzle with oil.