Using an air fryer makes this savory tofu crispy in record time, but if you don't have one, see the notes for baking in an oven or toaster oven. Also, the longer you marinate, the tastier the tofu will be, so start it soaking early for the best flavor.
Aquafaba is the liquid from cooking chickpeas. In this recipe, its main purpose is to dilute the soy sauce and help spread the flavor around, so any liquid will do.
To bake in the oven, line a baking sheet with parchment paper or a silicone liner and bake at 400F for about 20 minutes, turning after 10 minutes.
Sodium listed in the nutritional info is for regular soy sauce; use low sodium soy sauce to reduce the sodium. Or replace the soy sauce with a flavorful liquid such as wine to drastically reduce the sodium.
This tofu is zero points on Weight Watchers new Freestyle program. The recipe makes about 20 pieces, enough to fill 4 medium-sized tortilla wraps.