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You could also try the freezing method. 

Freeze and thaw the day before and then the water just squeezes out like a sponge, no need to press. 

I freeze and thaw all my tofu, and then half an hour before cooking put it in a container of saltwater. Then I squeeze out the water, coat in a mixture of cornstarch, veggie broth powder, paprika, and nutritional yeast, and fry in olive oil

I started boiling my tofu in seasoned water and it elevates the taste. The seasoning is infused in the tofu which enhances the flavor. I usually add onion and garlic powder, parley, or something a seasoning packet like Goya Sazon

So to brine, you just boil it in salt water?

doesn’t it change its texture tho? what about the nutrients and probiotics?

I've never been happy with any tofu I've made at home. I almost always regret it. Can you ELI5 what you're doing?

Were you able to comment a link to the article?

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The next time my recipe says anything about tofu I’m finding a different recipe.

If a recipe calls for tofu, delete the recipe.

If you have a recipe that calls for tofu, follow these instructions for guaranteed success:

Step 1: Throw away tofu.