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1 Wrap the tofu in a tea towels and microwave on HIGH for 1 minute
2 Unwrap, rewrap with a fresh towel, and repeat
3 Unwrap, let cool, and cut into 1/2-inch cubes
4 (This gets rid of excess liquid, and is faster than pressing the tofu
6 While the tofu is cooling, in a medium bowl whisk together the lemon juice, vinegar, oil, miso, nutritional yeast, salt and pepper
7 Transfer the tofu to a tall jar and pour the marinade over it
8 Stuff in the lemon peel, rosemary, thyme and oregano, cover and refrigerate for at least 2 hours before using, turning the jar upside down and back a couple of times (to make sure the tofu gets coated)