I then made a marinade using ground cinnamon, turmeric, cumin, saffron, fresh garlic, chopped minced lemons, sliced green olives, lemon juice, olive oil, vegetable stock and salt and pepper. Instead of pan-frying, like Tanya, I baked it in the oven at 375*, for a long time--almost 60 minutes--occasionally flipping tofu or spooning marinade over the top. Even after a lot of the marinade was gone, I continued cooking for a chewier, firmer texture than usual--which was AMAZING.
Texture aside, the tofu was also delicious. I ate it both hot and cold, on rice, in sandwiches, and in salads.