Drain tofu. Wrap tofu in a clean kitchen towel and place something heavy on top, a pot or books and let tofu drain excess liquid, about 20 minutes.

Meanwhile, mix the marinade. Add olive oil, water, lemon juice, nutritional yeast flakes, garlic powder, oregano, and salt in a large bowl.

Cut tofu into 1/2 inch cubes, crumble some of the tofu cubes and add to the marinade and mix to thoroughly coat tofu with the marinade. Transfer marinated tofu to a mason jar and cover. Marinate in the refrigerator for 1 hour or overnight.

Delicious added to Greek salad or topped avocado toast. Should last for 3 days in the refrigerator.