Greek bowls with lemon tofu

Name: Greek bowls with lemon tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: zest of 2 lemons + approx. 120 ml / ½ cup lemon juice*; 18 g / 6 tbsp nutritional yeast; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried dill; salt and pepper; 90 ml / 6 tbsp extra virgin olive oil, divided; 450 g / 15.8 g well pressed tofu*; 200 g/ 7 oz orzo, cooked (or quinoa or rice for GF version); 200 g / 7 oz ripe cherry tomatoes, halves; 200 g / 7 oz cucumber, diced; 12 Kalamata olives, chopped; 120 g / 4.2 oz baby spinach; 400 g / 14 oz drained chickpeas; 2 small spring onions/scallions, finely sliced; fresh dill, to serve (optional)