Pulse the panko in a blender to get it a little finer, or crush them a bit with your hands.

Preheat a large non-stick pan, preferably cast iron, over medium-high heat. On a dinner plate, use your fingertips to mix together the breadcrumbs, poultry seasoning, and black pepper. On a separate plate, pour the tamari.

Place a tofu slab in the tamari, and toss to coat. Then dredge tofu in the breadcrumbs, tossing to coat as much as you can. Try to leave no naked spot. Use your dry hand to handle the tofu in the breadcrumbs, otherwise you'll get a crumb mitten on your hand. Put breaded tofus off to the side of the plate and continue until all tofu is coated.

Put a thin layer of olive oil in the pan. Don't use too much oil or the breading won't stick, two tablespoons should do it. Transfer tofu slabs to the pan. Let cook for about 5 minutes, until golden. Spray the tops of the tofu with a little cooking oil.

Flip tofu slabs, using a thin metal spatula so that you don't scrape off the breading. Cook for about 5 more minutes.