The key to the ultimate crispy texture is to freeze your tofu first and then defrost at room temperature.
Squeeze the water out of the tofu ideally using a tofu press. If you don't have one you can wrap the tofu block in kitchen roll and press, repeating several times to remove as much of the water as possible. Chop the tofu into about 2cm squares. You should get about 48 tofu croutons.
Mix all the ingredients for the the marinade together in a large tupperware. Add the tofu and toss well to coat. Leave to marinade at least overnight but ideally 2 - 3 days is better for the best flavour. Trust me it really makes a difference if you leave for longer.
The slower but my fav method : The quicker option : Preheat the oven to 150C /140 fan. Add the tofu to a greaseproof lined baking tray (not the marinade) and bake for 1 hr 30 minutes - 1 hr 35 minutes turning once. Add the garlic after 30 minutes and the tomatoes, herbs and capers after 1 hr (if you want to include these and like them crispy. Don't add the liquid.)
The quicker option : Preheat the oven to 180C / 160 fan. Add the tofu to a greaseproof lined baking tray (not the marinade) and bake for 45 minutes turning once. Turn down the heat to 160C / 130 fan and cook for a further 35 minutes until crisp. (Option to add the tomatoes, herbs, garlic and capers at this stage if you like and have them crispy. The garlic will take a bit longer to crisp though. Don't add the liquid.)
Enjoy on salads, lunch bowls, soups. Store in the fridge in a Tupperware for up to a week. They will soften in the fridge but simply reheat to crisp up a little. They are crispiest when fresh from the oven.