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1
Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
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2
Flip. Leave alone for another 30 minutes.
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3
Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
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4
Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
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5
Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
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6
If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
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7
Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
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8
If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
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9
Since this is an 'Italian' style marinade, consider matching it up with like foods.
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10
However you take it, enjoy!
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11
You can try doubling the recipe, if you do, please post how it went!
