First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. 

Mix all the ingredients for the marinade and pour over the tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Brush some excess marinade on the exposed side of the tofu and bake at 350F for 20 minutes. Then, flip each cutlet, brush the other side with the excess marinade and cook for another 20 minutes. 

Depending on the thickness of your cutlets, brand of tofu you’re using, and how long you froze the tofu, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.

Finally, let the Greek tofu cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!