This recipe turns firm tofu into a wonderful stand-in for marinated feta atop Greek salads. You can even skip the oil and you’ll never notice. The first time we served this, everyone was sneaking bites out of the bowl while dinner cooked. That doesn’t often happen with uncooked tofu!
Combine the lemon juice, oregano, salt, crushed red pepper, and garlic powder in a large glass container with a lid. Add the tofu and toss to combine. Add the oil and toss again. Refrigerate for at least 1 hour or up to 3 days before serving.