Drain the excess liquid and pat dry the tofu with a paper towel or a clean kitchen towel. Wrap the tofu with a paper towel or a kitchen towel and place the tofu on a plate. Place a heavy object like a cast-iron skillet or a heavy cookbook on top of the block of tofu. Press the tofu for 30 minutes.

While the tofu is being pressed, prepare the Greek tofu marinade. In a small bowl, mix all of the ingredients together (except for the cornstarch) and mix well together. Reserve two tablespoons of olive oil to brush on top of the tofu before placing it in the oven.

Use a sharp knife to cut the tofu in half and then stack the two pieces of tofu on top of each other. Cut the tofu lengthwise four times and then widthwise four times approximately 1 inch apart. Try to keep the cubes similar in size so that they can bake evenly. You'll end up with 32 pieces of tofu. Place the tofu cubes in a medium bowl and pour the marinade over the tofu. Carefully mix together with your hands or a spoon. Cover the bowl with plastic wrap and place the tofu in the fridge. The tofu should marinate for at least an hour but ideally for a few hours or overnight for maximum flavour.

When you're ready to bake the tofu, remove it from the fridge and mix in the cornstarch with the tofu so that it's evenly coated and there are no dry spots.

Line a baking sheet with parchment paper or a cookie sheet with a cooling rack inside. Spread the marinated tofu evenly on the baking sheet and spoon any extra marinade on the tofu. Then, brush each piece of tofu with a little bit of extra virgin olive oil. Place the tofu in the oven for 30 minutes at 350 degrees F on convection bake on the middle rack.

Remove the tofu when it's golden brown and sprinkle with dried oregano and fresh lemon juice (optional). Enjoy it on its own or serve Greek tofu with rice, tzatziki, and pita bread!