Preheat oven to 350 degrees Farenheit. Prepare a baking sheet by lining it with a silicone mat or parchment paper. Set aside.
Press the tofu with a press or homemade press (see notes) or by pressing it between your hands over the sink.
In a small bowl combine the salt free seasonings, organic oil, and lemon juice. Whisk it until its well mixed. Set aside.
Slice pressed tofu into 1/3-1/2 inch slices.
With a pastry brush, liberally brush one side of the tofu slices with the marinade. Place each slice on the baking sheet after marinating, making sure to leave room between each slice for even cooking.
Once all the sliced tofu is on the sheet, brush the tops with the marinade. Save remaining marinade and set aside.
Bake in oven for 35-50 minutes, turning after 20 minutes. Brush tops of tofu after turning with the remaining marinade. Return to the oven.
Bake for another 15- 30 minutes depending on thickness and moistness if the tofu slices. Check after 15 minutes and every 5 miuntes after that to insure the perfect donesness and texture. Tofu is done when firm and does flop or tear when you pick it up, and is slightly springy and chewy in texture. Once tofu is done, remove from oven and let cool slightly before using. Refrigerate leftovers for 1-2 days or freeze for later use.