ITALIAN MARINATED TOFU

Italian Marinated Tofu image

Provided by River B

Time 1h15m

Yield 4 lettuce wraps, 1-4 serving(s)

Number Of Ingredients 9

1/2 cup white wine
2 tablespoons olive oil (Extra Virgin if you have it)
2 tablespoons balsamic vinegar
2 tablespoons Braggs liquid aminos
2 garlic cloves, chopped
4 leaves basil, torn up into small peices
1 teaspoon dried dill
1 teaspoon dried oregano
1 lb firm tofu, about half a block, cut into small squares. The original recipe calls for a full pound of tofu, but

Steps:

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.
Flip. Leave alone for another 30 minutes.
Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
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.
Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
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.
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.
If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
Since this is an 'Italian' style marinade, consider matching it up with like foods.
However you take it, enjoy!
You can try doubling the recipe, if you do, please post how it went!