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Wrap the tofu in paper towels or a clean kitchen towel and place it on a plate. Set a cutting board or flat surface on top, then weigh it down with a heavy pot or a few cans. Let it press for at least 15 minutes to remove excess moisture.
Once pressed, use your hands to crumble the tofu into a mixing bowl. Leave a few larger chunks for texture—don’t over-mash it.
In a separate bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, salt, peppercorns, red pepper flakes, garlic, rosemary, and thyme.
Pour the marinade over the crumbled tofu and stir gently to combine. Transfer the mixture to a jar or airtight container.
Refrigerate for at least 8 hours, or overnight, to allow the flavors to develop. Stir before serving. Use within 1 week.