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Start by prepping the tofu by cutting it into 3 even pieces longways.
Make the marinade by whisking together the olive oil, balsamic vinegar, water, garlic powder, onion powder, paprika, salt and pepper. Let marinate for 30 minutes or up to overnight.
Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of olive oil.
Remove the tofu from the marinade and dip the tofu into the flour so that it is fully covered.
Add in the tofu in a single layer and cook for 5 minutes on each side until browned.
In the same skillet, saute the garlic for 2 minutes or until fragrant.
Add the veggie broth and deglaze the pan.
Adjust the heat to medium-low, and add the heavy cream and parmesan cheese to the skillet. Allow the sauce to come to a low simmer for about 3 minutes.
Season with chili flakes, thyme, and oregano. Add salt and pepper to taste, then add the sun-dried tomatoes.
Put the tofu back in the sauce and let it simmer and thicken for a few more minutes.
Serve as is or with noodles, garnished with fresh herbs.