Wrap the drained tofu blocks individually in clean hand towels and stack some books on each of them for 10 minutes. For extra weight, I also take my 8-pound dumbbells and place them on each stack of tofu and books. After 10 minutes, change the towels and continue pressing them for another 30 minutes.
While the tofu is being pressed, place the soy sauce, liquid smoke, and garlic powder in a bowl and whisk together.
After 30 minutes has passed, place the tofu blocks side-by-side in a rectangular storage container and score the tofu by making ½-inch deep diagonal cuts that create a diamond pattern. At the tip of each diamond, stick a whole clove. Pour the soy sauce mixture, add the lid to the storage container, shake it up. Let it marinate for 30 minutes, shake it again, and allow it to sit for another 15 minutes.
Preheat the oven to 390 degrees F.
Transfer the tofu to an oven-safe dish and bake for 45 minutes, checking every 10 to 15 minutes to prevent burning.
While tofu is baking, prepare the glaze by mixing the pineapple juice from the can, brown sugar, and a pinch of cinnamon.
After 45 minutes, remove from heat and add the pineapple rings and maraschino cherries, as well as half of the glaze using a basting brush and bake for 30 minutes.
Remove from the oven and use the basting brush to add the remaining glaze before serving.
Make sure you allow the tofu to sit in the marinade so it has time to soak up all of the flavors.
Use any extra marinade as a glaze over your meal.
Store any leftovers in an airtight container for up to 7 days.
Use tamari instead of soy sauce for a gluten-free version of pineapple glazed tofu.