Prepare tofu by pressing it. Wrap it in a towel and squeeze to get out excess water. Slice tofu into rectangles. Can be as thick or as thin as you like.

Place tofu in a container. Add the vegetable broth, lemon juice and seasonings (rosemary to parsley) into the container with the tofu.

Seal the container and gently shake around to make sure all the tofu has some of the marinade on it. The longer the tofu sits in the marinade the more flavor it will have. You can do this up to 2 days in advance or the morning before cooking.

Once you are ready to cook the tofu preheat the oven to 400F.

Take the tofu out and if there are any rosemary needles on the tofu pull them off and coat the tofu in breadcrumbs. Because the tofu is wet, the breadcrumbs will stick and this is to just provide a light coating.

Place the tofu on a baking sheet lined with parchment paper. Repeat to all the tofu slices. DO NOT THROW OUT LEFTOVER MARINADE IT WILL BE USED TO MAKE GRAVY.

To help the tofu crisp up a bit more lightly drizzle olive oil the slices. Bake for 17-20 minutes until golden and crispy.

To make the gravy first start by straining the leftover marinade to get out any big herbs or seasonings left behind. Take the liquid and put it into a sauce pan. Add 2 more cups of vegetable broth. Add the flour and if you like a little extra salt. Whisk until it has formed a thick texture. It should go from translucent to opaque.

Before serving heat the gravy and if it has thickened you can always add in a few teaspoons of water to help thin it.

To serve place the tofu on a dish, drizzle with some gravy, a few cracks of black pepper and garnish with fresh thyme and lemon.