The Best Vegan Greek Tofu

0 Once the tofu is prepped, slice each block into thin slices, using a vegetable peeler, mandolin, or just with a super sharp knife.
1 Now, in a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, garlic, oregano, salt, cumin and black pepper. 
2 Add the sliced tofu to the bowl and toss to coat all the tofu with the marinade. I like to use my hands so I can be gentle and not break the tofu strips. 
3 Cover the bowl of tofu with plastic wrap or any covering you want. Put in the fridge and let marinate for at least 3 hours, but the longer the better. I like to marinate overnight. 
4 Once ready to make the tofu, preheat the oven to 450 degrees(F).
5 Take the tofu out of the fridge and start to layer it on a vertical skewer. If using a vertical skewer pan, no need to place in a separate pan. If you are using an onion cut in half with a wooden skewer stuck into it, place that in a small baking dish. 
6 Layer all the tofu, stacking it one slice on top of another, on to the skewer. Stacking them different directions so you create a tall circle or cone shape.(See video).
7 You want to make sure all the tofu is nicely coated in the yogurt so it all sticks together in the stack.
8 Pour the vegetable broth into the bottom of the pan or into the baking dish you have the onion in.
9 Roast for 20-25 minutes, rotate in the oven and spoon or baste the broth at the bottom over the tofu. Roast for 20-25 more minutes or until the tofu is golden brown and you can make sure it is cooked through by pulling a piece of the outside off and making sure it is hot and firm on the inside.
10 Cut down the sides of the skewer and then serve in a pita with your favorite gyro toppings or in a salad or a rice bowl.