Cut the tofu vertically so that it looks like feta (in shape). Don’t cut it too thick, nor too thin.

With a knife, cut the tofu surface in parallel and lengthwise on both sides (but not very deep, otherwise it dissolves) so that it absorbs the marinade even better. Alternatively, you can cut the tofu completely into smaller bites with a knife or by hand.

Put it in a Tupperware type mixing bowl along with all the ingredients, close it, shake it so the marinade gets everywhere and leave it in the fridge for 1 day.

In a small pan, spread the tomatoes from the marinade, place the tofu, pour all the other ingredients on top (you can add another 1 tbsp of olive oil, if you want), and bake it in a preheated oven at 180°C for about 30'-40' (the time depends on the oven) or until the tofu is golden brown.