I made this recipe after coming back from a week in Crete-everything I ate was packed with those bold, lemony, herb-loaded Greek flavours, and I didn't want to let that go.

I wanted something that had all the freshness of a Greek salad, but with more substance and protein so I could use it for lunches.

This marinade brings all those summery, Mediterranean vibes-lemon, garlic, oregano-into one simple mix that transforms plain tofu into something seriously tasty.

Recipe Ingredients:

These are the ingredients you will need to make this delicious fresh Greek marinaded Tofu:

🥣 Ingredients:

Extra-firm tofu - The main protein. It holds its shape, soaks up flavor like a sponge, and gets golden and crisp when baked or air-fried.
Olive oil - Adds richness and helps the marinade stick to the tofu. Classic in Greek cooking and brings everything together.
Lemon juice + zest - The juice brings brightness and tenderises the tofu, while the zest adds a pop of citrusy aroma.
Garlic - Bold, punchy, and essential for that true Greek flavor. Use fresh for best results.
Fresh thyme + parsley - Thyme adds earthy depth, parsley keeps it fresh and bright. A nice balance of herby flavors.
Dried oregano + marjoram - Oregano is bold and peppery, marjoram is sweeter and softer. Together, they give that unmistakable Greek herb blend.
Maple syrup or agave - Just a touch to balance out the lemon and salt. It nods to the honey used in traditional Greek marinades-without making it sweet.
Fine sea salt - Essential for flavor and helps the tofu absorb the marinade more effectively.
Ground black pepper - Adds gentle heat and rounds out the herby, lemony sharpness.
Dijon mustard (optional) - Not traditional, but adds a little tang and creaminess that makes the marinade cling even better.

See recipe card below for a full list of ingredients and measurements.

If you're into bold Greek flavours like this, you'll probably love my Tofu Feta too. It's creamy, salty, and perfect for crumbling over salads, grain bowls, smooshed onto a cracker with slices of tomato, or even just snacking straight from the fridge.

How to make:

Glass mixing bowl filled with Greek marinade made from olive oil, lemon juice, herbs, and garlic, with a whisk resting inside.

Step 1: Whisk together your marinade ingredients: olive oil, lemon juice and zest, minced garlic, chopped herbs, maple syrup, Dijon (if using), and seasoning.

Cubed tofu coated in a herby Greek marinade inside a glass bowl, ready to be marinated.

Step 2: Chop your tofu into cubes and toss it into the bowl. Stir gently so everything gets coated. Cover and chill-30 minutes is fine, but overnight gets those bold, Greek-inspired flavors deep into the tofu.

Tofu cubes marinating in olive oil, lemon, garlic, and fresh herbs in a rectangular glass container, perfect for prepping ahead.

Step 3: Leave tofu to marinade for at least 30 mins, overnight is best for maximum flavour.

Uncooked marinated tofu cubes spread out on a parchment-lined air fryer tray, ready to be baked or air-fried.

Step 4: Arrange Tofu in a single layer on a baking sheet or air fryer basket.

Crispy golden tofu cubes just out of the oven or air fryer, lightly charred and packed with Greek herb flavor.

Step 5: Choose your cooking method: Oven Bake: Preheat your oven to 200°C (400°F) and line a tray. Bake tofu for 25-30 minutes, flipping halfway, until golden and a little crisp at the edges. Air Fryer: Preheat to 190°C (375°F), then air fry tofu in a single layer for 12-15 minutes, shaking halfway through for even crisping.

Meal prep tip!!

You can store uncooked tofu in the marinade for up to 3 days in the fridge. The acidity from the lemon juice acts a bit like a natural preservative, and since all the ingredients are fridge-stable, it holds up well. The tofu just keeps soaking in that flavor, so it actually gets better.

If you're using very fresh tofu (just opened, with a long expiry), 3 days is safe. Beyond that, the texture can start to break down slightly from the lemon juice and salt.

Greek-inspired grain bowl filled with bulgur wheat, cherry tomatoes, olives, cucumber, lettuce, and herby baked tofu, with a drizzle of leftover marinade on the side.

If you want to turn this marinated tofu into a full meal, I've got you covered - try it with my Cretan Bulgur Wheat. It's fresh, vibrant, and loaded with veggies, herbs, and lemon. The two together make such a satisfying, high-protein lunch or light dinner.