Open and drain the package of tofu. Wrap the tofu block around a layer of paper towels. Press the tofu by placing it between 2 large plates. Weigh down the top plate with something heavy, like a bag of flour or a stack of plates. Let the tofu sit for 30 minutes.
In a medium bowl or a gallon-size freezer bag, mix 1 1/2 tablespoons of olive oil, soy sauce, honey, cajun spice powder, and salt. Rub the tofu with the marinade. Let the tofu sit for 30 to 45 minutes or cover the bowl and marinade the tofu overnight in the refrigerator.
Heat a grill pan over high heat. Drizzle about 1 to 1 1/2 tablespoons of olive oil over the grill pan. Add the tofu slices on top of the pan. Arrange them so that the tofu slices are laid diagonally, along the 2 and 8 ‘o clock position or 4 and 10 ‘o clock position. Cook the tofu until you see grill marks on the tofu, about 3 to 4 minutes. Flip the tofu over and repeat on the other side.
Serve the grilled tofu on a bed of greens or with grilled vegetables. Heat up any remaining marinade in a saucepan and drizzle the sauce over the grilled tofu for more flavor.