For the tofu:

14–16 ounce block of tofu

2 tablespoons of olive oil

3 tablespoons of balsamic vinegar

2 tablespoons of water

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of paprika

½ teaspoon of salt + pepper to taste

6 tablespoons of all-purpose flour

For the sauce:

2 tablespoons of olive oil

2 tablespoons of unsalted butter

3 cloves garlic, finely minced

1 cup of vegetable broth

1 cup of heavy cream

½ cup parmesan cheese grated (plus more for serving)

1 teaspoon chili flakes

¼ teaspoon oregano

¼ teaspoon thyme

⅓ cup sun-dried tomatoes, chopped

1 tablespoon of chopped fresh herbs

1. Start by prepping the tofu by cutting it into 3 even pieces longways (see video for reference). If you’d like to cut it into chicken like pieces then lay each piece flat and cut off the top right and bottom left corners so that they’re rounded and roughly resemble a piece of chicken breast. Again, you can watch my video for reference. I like to trim off tiny bits of the rough edges to round the edges. Slice diagonal cuts going about ¼ of an inch deep on both sides.

2. Make the marinade by whisking together the 2 tablespoons of olive oil with the balsamic vinegar, water, garlic powder, onion powder, paprika, salt and pepper. Let marinate for 30 minutes or up to overnight.

3. Once ready to cook, heat a large nonstick skillet over medium heat and add in the remaining tablespoon of olive oil. Remove the tofu from the marinade (reserving it for later) and dip the tofu into the flour so that it is fully covered, all the way around, in a thin layer fo the flour.

4. Add in the tofu in a single layer and cook for 5 minutes on each side. Watch it so that it doesn’t burn but gets nicely browned around the edges. Remove from the pan and set aside.

5. In the same skillet, saute the garlic for 2 minutes or until it’s fragrant. Add the veggie broth and deglaze the pan. 6. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then season with chili flakes, thyme, and oregano.

6. Season with salt and pepper to your taste, add the sun-dried tomatoes then put the tofu back in the sauce and let the sauce simmer and thicken for a few more minutes. Serve as is or with noodles. Garnish with a sprinkle of fresh herbs such as basil or parsley.