Preheat the oven to 400°F and line a baking sheet with parchment paper.

Wrap the tofu block in a clean kitchen towel or paper towels and place on a flat surface, like a cutting board.

Place another cutting board on top of the wrapped tofu and place something moderately heavy on top of that, leaving it undisturbed for about 20 minutes. The weight of the item(s) on top of the tofu will help press any excess water out.

Cut the tofu block into cubes.

In a shallow bowl, mix together the breadcrumbs, Pecorino Romano cheese, 1 tablespoon of cracked black pepper, and ½ tsp sea salt.

In another shallow dish, whisk together the beaten eggs and the cornstarch until fully combined. Season mixture with a pinch of salt and some cracked black pepper.

Spray the parchment paper lined baking sheet with olive oil spray.

Dip each cube of tofu into the egg mixture and then the cheese and breadcrumb mixture, making sure to get all sides of the tofu coated.

Arrange all the breaded tofu cubes onto the sprayed parchment lined sheet, then spray the tops of the breaded tofu.

Bake for 15 minutes, then remove from oven and turn each tofu cube over. Bake another 10 minutes or until golden.

Serve with your favorite dipping sauce or enjoy by themselves.