Step 1

Wrap the tofu in a tea towels and microwave on HIGH for 1 minute. Unwrap, rewrap with a fresh towel, and repeat. Unwrap, let cool, and cut into 1/2-inch cubes. (This gets rid of excess liquid, and is faster than pressing the tofu.)

Step 2

While the tofu is cooling, in a medium bowl whisk together the lemon juice, vinegar, oil, miso, nutritional yeast, salt and pepper.

Step 3

Transfer the tofu to a tall jar and pour the marinade over it. 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).