Make the Marinade: Drain and carefully squeeze as much water out of the block of tofu. Use a tofu press or make your own diy tofu press by placing the tofu on a bowl flipped upside down with a wide bowl underneath to catch the water. Stack heavy items on top being sure not to crush it. You really want a lot of the water out of the tofu. Press for 1 hour.

Use a knife to score a diamond pattern across the top of the tofu cutting about ¼ inch deep. 

Whisk together the balsamic vinegar, lemon juice, vegetable broth, olive oil, brown sugar, minced garlic cloves, thyme, oregano, basil, salt, and pepper together in a reusable container or ziplock bag. Add in block of tofu and cover. Place in fridge and marinate for 12 hours or up to 2 days. During this time, flip the tofu over at the halfway mark or as many times as you can manage to make sure all of the tofu has been marinaded. 

Bake the Tofu: Preheat oven to 375F.

Do not drain marinade. Keep it for the glaze. Remove the tofu and place on a lined baking tray. Bake the tofu for 60-70 minutes or until the edges are nicely browned and it's dry to the touch. 

Add the marinade to a small pan and bring to a boil then reduce to a simmer. Simmer the glaze for about 15 minutes until reduced and thickened, whisking often. 

Pour the glaze over the baked tofu. Slice and serve!