114 ounce package extra firm tofu, drained and pressed at least 20 minutes.
For the cherry salsa:
2cupsfresh cherriesyour favorite variety, pitted and coarsely chopped
⅓cupchopped red onion
1jalapeño pepperseeded and minced
¼cupchopped fresh cilantro
Salt to taste
Make the cedar plank grilled tofu:
Fill a large shallow dish with water and place the cedar plank in to soak. Allow to soak for 1 to 2 hours.
While the plank soaks, marinate the tofu. Stir the soy sauce, maple syrup, lime juice, olive oil, paprika, and garlic together in a shallow dish. Cut the tofu in half, width-wise, then cut each half in half, thickness-wise, so you have 4 rectangular slabs. Place the slabs into the dish with the soy sauce mixture and allow to marinate while the planks soak, spooning to redistribute some of the marinade over the tofu every so often.
Heat an outdoor or indoor grill to medium-high and place the plank directly on the grill to preheat. Allow the plank to heat up for a minute or two, then use tongs to arrange the tofu slabs on the plank. Cover and grill for about 20 to 25 minutes, lifting the lid to brush the tofu with excess marinade once or twice during cooking. The tofu should be browned all around with dark edges when it's finished cooking.
Make the cherry salsa:
While the tofu cooks, stir all ingredients for the cherry salsa together in a medium bowl.
Divide the tofu onto plates and spoon the cherry salsa over top. Serve.