In a medium bowl, combine the miso paste, oregano, thyme, lemon juice, red wine vinegar, green olives and black pepper. After the tofu has simmered 15-20 minutes, remove from heat. Drain the tofu from the brine. Immediately transfer to the bowl with the marinade and toss well to coat the tofu in the marinade. The warmth of the tofu will help it soak up more flavor.