Lemon-Herb Tofu

I've been all gimped up with a wracked lower back...so shouldn't be sitting here too long. But, I'm getting tired of this messy desktop full of icons. Pictures of recipes to be posted. So here goes. Getting rid of two at least! We ate this a few nights ago after I found the recipe on one of the vegan blogs I read. Very good and definitely falls into the easy peasy category.
Serve it over whatever you like. I was out of brown rice, so we made do with some buckwheat noodles. I'll publish as I found the recipe, but I went lighter on the herbs than she did. Also used a Greek oregano, which I find to be much more palatable.

Lemon-Herb Tofu:
(from Dreena's Vegan Recipes)

31⁄2 - 4 tbsp freshly squeezed lemon juice (I used more...just because I had a monster meyer lemon that in no way was going to waste)
2 tbsp tamari (I used soy)
2 - 21⁄2 tbsp extra-virgin olive oil
11⁄2 tsp dried oregano
1 tsp dried thyme
1⁄2 tsp dried basil
1⁄2 tsp honey alternative (I used agave nectar)
few pinches freshly ground black pepper
1 350-g pkg (12-oz) extra-firm tofu, cut into squares about 1⁄4" - 1⁄2" thick,
and patted gently to remove excess moisture

Preheat oven to 375°F (190°C). In an 8"x12" baking dish, combine the lemon juice, tamari, olive oil, oregano, thyme, basil, honey alternative, and pepper, and stir through until well incorporated. Add the tofu and coat each side. Bake covered for 15 minutes. Turn the tofu over, and continue to bake uncovered for another 13-15 minutes, turning again when there are just a few minutes of cooking time remaining. At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving; pour any remaining herbs and oil over the tofu.