Press the Tofu (20–30 min): Drain both blocks of extra-firm tofu and wrap in a clean kitchen towel or paper towels. Place on a cutting board, set a heavy skillet or cast-iron pan on top, and leave for 20–30 minutes.

Build the Mediterranean Marinade (3 min): In a bowl, whisk together 3 Tbsp olive oil, the juice of 1 lemon, 4 cloves minced garlic, 2 tsp dried oregano, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp ground coriander, ¼ tsp cayenne, and 1 tsp salt.

Cube and Marinate Tofu (5 min): Cut the pressed tofu into 1-inch cubes. Toss gently with half the marinade in a bowl, coating all sides.

Prepare Vegetables (5 min): Cut 3 bell peppers into thick strips, 2 red onions into thick wedges, and smash 2 remaining garlic cloves. Halve the cherry tomatoes. Toss the peppers, onions, and garlic with the remaining marinade.

First Stage: Tofu Alone (12 min): Arrange the marinated tofu cubes on the parchment-lined sheet pan in a single layer. Roast at 425°F for 12 minutes.

Add Peppers & Onions (15 min): Remove the pan. Scatter the marinated pepper strips, onion wedges, and smashed garlic around the tofu. Return to the oven for 15 minutes.

Add Tomatoes & Olives (5 min): Remove the pan again. Scatter the halved cherry tomatoes and Kalamata olives over everything. Return to the oven for the final 5 minutes.

Check Doneness: Tofu should be golden-brown and firm on the outside with a tender, savory interior.

Finish: Remove the pan. Drizzle with 1 Tbsp of your best finishing olive oil. Squeeze fresh lemon juice over everything.

Serve: Bring the whole pan to the table.