Press the Tofu (The Crucial First Step):
* Remove the tofu from its packaging and drain the excess liquid.
* Method 1: Tofu Press: If you have a dedicated tofu press, follow its instructions. This is typically the most effective method. Press for at least 30 minutes, but longer (up to an hour or even overnight in the fridge) yields even better results.
* Method 2: DIY Press: If you don’t have a press, place the tofu block on a plate lined with several paper towels or a clean kitchen towel. Place more paper towels/another towel on top. Put something heavy and flat on top (like a cutting board weighted down with cookbooks or cans of food). Ensure the weight is evenly distributed. Let it press for at least 30 minutes, replacing the paper towels/towel if they become saturated. Aim for removing as much water as possible – the block should feel noticeably firmer and drier.

2. Prepare the Oven and Baking Sheet:
* Preheat your oven to 400°F (200°C).
* Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. You can lightly grease the parchment paper if desired, but it’s often unnecessary.

3. Cut the Tofu:
* Once pressed, place the tofu block on a cutting board.
* Cut the tofu into your desired shape. ¾-inch to 1-inch cubes are standard and work well for even cooking. You could also cut it into triangles or thicker rectangular “steaks.” Try to keep the pieces relatively uniform in size so they bake evenly.

4. Prepare the Lemon Pepper Coating:
* In a medium-sized bowl, whisk together the olive oil, fresh lemon juice, and lemon zest.
* In a separate small bowl, combine the freshly cracked black pepper, garlic powder, onion powder, salt, cornstarch, and optional nutritional yeast. Whisk these dry ingredients together well to ensure they are evenly distributed.

5. Coat the Tofu:
* Add the pressed and cut tofu cubes to the bowl with the lemon-oil mixture. Gently toss to coat the tofu pieces evenly, being careful not to break them. Ensure every surface gets a light coating of the liquid.
* Sprinkle the dry seasoning mixture (including the cornstarch) over the coated tofu.
* Gently toss again until all the tofu pieces are evenly coated with the seasonings and cornstarch mixture. Each piece should have a slightly paste-like coating.

6. Arrange on Baking Sheet:
* Spread the coated tofu cubes in a single layer on the prepared baking sheet.
* Crucial Tip: Do not overcrowd the pan! Leave some space between the pieces. Overcrowding causes the tofu to steam rather than bake and crisp up. Use two baking sheets if necessary.

7. Bake the Tofu:
* Place the baking sheet(s) in the preheated oven.
* Bake for 25-35 minutes, flipping the tofu pieces halfway through (around the 15-minute mark). Flipping ensures even browning and crisping on all sides.
* The tofu is done when it is golden brown, crispy on the edges, and slightly puffed up. Cooking time may vary slightly depending on your oven and the exact size of your tofu pieces.

8. (Optional) Broil for Extra Crispiness:
* If you want your tofu even crispier, you can switch the oven setting to broil (High) for the last 1-3 minutes of cooking. Watch it VERY closely during this stage, as it can go from golden to burnt quickly under the broiler.

9. Garnish and Serve:
* Remove the baking sheet from the oven.
* If desired, sprinkle the hot tofu with freshly chopped parsley.
* Serve immediately while hot and crispy.