Italian Marinated Tofu

Name: Italian Marinated Tofu
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 lettuce wraps, 1-4 serving(s)
Ingredients: 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

Submitted by River B

"A simple marinated tofu recipe, great for a make-before simple lunch or even breakfast if you marinate the tofu before (I've only made this once, but I imagine if you marinate overnight it'll be a much stronger flavor). This comes from Isa Moskowitz' Vegan With A Vengeance book, slightly modified. Prep time is for the marinade, cook time for the actual cooking."

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Ready In:: 1hr 15mins
Ingredients:: 9
Yields:: 4 lettuce wraps
Serves:: 1-4

ingredients

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

directions

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!