Drain the extra-firm tofu and press between heavy plates for 10 minutes to extract maximum moisture content.

Manually crumble the pressed tofu into a food processor or a high-density mixing bowl.

Incorporate the nutritional yeast, fresh lemon juice, dried oregano, and sea salt into the tofu base.

Pulse the food processor 5 to 8 times or mash with a fork until the mechanical structure resembles small-curd cheese.

Allow the mixture to rest for 5 minutes to ensure the dry seasonings hydrate and the flavors stabilize.