joel-o's italian rosemary tofu
this is not an italian recipe, but is based on a recipe for rosemary chicken. this works even if the tofu is firm (not frozen) but it taste way better frozen.
defrost tofu. slice it up width-wise into little psuedo-filets (a half-inch thick; thinner if not frozen). now cut up the garlic; they can be minced, halved or whatever. it'll taste good, don't worry. now cut up the onions. you can leave them as semi-circle rings. cut up the tomatoes and sundried tomatoes.
you're ready to cook. heat up the big sized pan. put the olive oil on. now cook the garlic and the onions. you can cook some of the spices now too, but save most of them for later as a garnish.
once the garlic/onions are transluscent and caramlized (i.e. cooked but not burned; transluscent) put on the tofu. make sure that they are not watery -- water and oil will make a fire. one time i almost burned down the entire barn because i tried to cook this dish when the tofu was too watery. the entire stove was on flames. but all in all this is not a dangerous dish -- just be careful.
flip the tofu over a little bit... inspect the situation... make like you're cooking pancakes or bbq-ing a veggie burger or something. now put on the tomatoes. spread them all over. throw a little vinegar on each "filet" of tofu... if you think you put on too much, don't worry, it'll be okay. the vinegar will cook off. put on all those spices and stuff. cook it around... when the tofu looks cooked on both sides, you're finished. easy as that!
if it doesn't taste good the first time, try again. you don't have anything really to lose. except, maybe, you're life and possessions. but who needs those things anyway? maybe yuppies. are you a yuppie? no? then why are you eating sundried tomatoes and frozen tofu? yeah... sure... i believe you... not.