Press the extra firm tofu to remove excess water, wrap in a kitchen towel with a heavy object on top for 15 minutes.

Cut the tofu into bite-sized cubes and drizzle with olive oil, salt, and black pepper.

Preheat oven to 400°F (200°C) and arrange tofu cubes in a single layer on a lined baking sheet. Bake for 25-30 minutes, flipping halfway.

In a skillet, heat olive oil over medium heat and sauté minced garlic for 1 minute.

Add the halved cherry tomatoes and cook for 5-7 minutes until softened.

Stir in balsamic vinegar and maple syrup and simmer for 2-3 minutes until thick.

Fold in the baked tofu and heat through for 1 minute. Serve garnished with fresh basil and nuts.