Start by draining and pressing your tofu – wrap it in a clean cloth and place a heavy book on top for about 15 minutes. When done, slice your half block into 6 strips of medium thickness.

Combine all marinade ingredients in a small bowl. Note that you want the marinade to be a thicker consistency rather than watery – so adjust liquid amounts accordingly.

In a tupperware box, lay out the tofu strips and pour over a little marinade on each strip before layering more tofu and adding more marinade. Pour on any additional marinade left over and leave the tofu to rest for 30 minutes, flipping in between. For best results, I'd suggest marinating overnight.

If baking, pre-heat your oven to 200 C. Bake tofu on a lined baking tray for 20-25 minutes flipping once in between.

If using the air fryer, cook on 200 C for 10-12 minutes or until crispy.

Serve with a drizzle of olive oil and fresh wild thyme or more za'atar spice.