Dab the tofu dry with a paper towel or a clean kitchen towel and gently squeeze out any excess liquid. This will allow the marinade to be absorbed better. Then cut the tofu into 1-2 cm large cubes.

Finely chop the basil. Peel the garlic cloves and cut them into fine slices. Mix the olive oil with salt, oregano, thyme, rosemary, basil, garlic and lemon juice.

Place the tofu in a large preserving jar. Pour the marinade over the tofu. If necessary, add olive oil until the tofu is completely covered.

Close the glass and shake gently or turn it upside down so that the spices mix with the tofu. Allow to stand at least for 1-2 days in the refrigerator so that the tofu can properly absorb the taste of the marinade.