1tablespoonsoy sauce or tamari(use gluten-free, if necessary)
1tablespoonlemon juice, freshly squeezed
1/4teaspoonAncho chile powder(or other mild chili powder)
Wrap tofu in a lint-free kitchen towel and place a light weight (about 1 pound) on top while you prepare the marinade. Something flat like a book with a can of beans on it works well to remove some of the water from the tofu.
Combine remaining ingredients in a large ziplock bag or bowl.
Cut the tofu into 8 slices about 1/2-inch thick. Place them in the marinade, turning so that both sides of slices are coated with the mixture. Refrigerate for at least an hour, turning halfway through.
Heat a barbecue grill, electric grill, or non-stick skillet; spray lightly with non-stick spray if necessary. Cook on each side until light brown. Serve with Blueberry-Peach Salsa on the side.