Step 1. Slice the pressed block of tofu thinly using a sharp chef’s knife or an extra wide vegetable peeler. Place the slices in a large airtight container.
Step 2. Place the beet, vegetable broth, apple cider vinegar, miso, Dijon, black pepper, coriander, paprika, garlic powder, and onion powder into the canister of a blender. Blend on high until a smooth liquid forms.
Step 3. Transfer the liquid to the container with the tofu. Gently toss the tofu until it is submerged in the liquid. Marinate for at least 30 minutes. You can also marinate overnight in the refrigerator.