Lemon and herb baked tofu

My sister introduced me to baked tofu the other week which sounded totally hippie but was pretty damn good, so since then I've been trying some variations, and I came across this recipe which is meant to mimic lemon chicken.  As I am currently paying $$$ for a personal trainer I'm trying to follow the meal plan she created for me and eat very healthily for the next wee while - which means I've been leaving the olive oil out.

Lemon and Herb Baked Tofu

Serves two - or a meal and a lunch for one.  Baked tofu can be used cold in salads.

1 block firm or extra-firm tofu, well pressed (you press tofu by putting some paper towels on a chopping board, then placing the tofu on the towels and weighting it down with a bowl holding a can of beans or something for 15 mins)
2 tablespoons soy sauce
2-3 tablespoons lemon juice ( I like mine lemony, mmm)
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon sugar
1 tablespoon fresh or 1 teaspoon dried basil
1 teaspoon fresh or dried thyme
Salt and pepper

1. Slice the tofu into 7cm thick strips.
2. Whisk together all ingredients except for tofu. Transfer to a shallow pan or zip-lock bag and add tofu, coating well.

3. Allow tofu to marinate for at least 1 hour (the longer the better), turning to coat well with marinade.

4. Heat oven to 190 degrees.

5. Transfer tofu and marinade to baking dish and bake for 20-30 minutes, turning halfway through and pouring extra marinade over the tofu as needed.