Cut the tofu into about the size and thickness of a deck of playing cards. You should get 4 pieces to 6, depending on your tofu block. Lay the tofu slices on a few layers of paper towels, and place a few more paper towels on top. Set a baking sheet on the tofu and top it with a heavy plate or pan. Allow the moisture to be squeeze out for 15 minutes.
Meanwhile, combine coffee, rosemary leaves, garlic, brown sugar, salt, and pepper.
Place tofu in a sealable dish or ziploc bag, then pour in the marinade. Set in fridge for anywhere from 30 minutes to 6 hours.
Set tofu on a parchment paper-lined baking sheet and bake for 15 minutes at 400 degrees F (204 C), flipping halfway through.
You can finish these off on a grill/panini grill or in a saucepan. For grill, place tofu on medium/high heat and cook 2 minutes on each side, until lightly browned. For saucepan, heat a splash of oil over medium/high heat and add tofu. Cook 2 minutes on each side, until lightly browned.
If you cook for a meat-eater, this works well on meats too! The tulip-man sautéed sausage with the marinade and the coffee blended perfectly with the flavors of the meat.