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.

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.

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 and dip the tofu into the flour so that it is fully covered, all the way around, in a thin layer of the flour.

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.

In the same skillet, melt the butter and saute the garlic for 2 minutes or until it's fragrant. Add the veggie broth and deglaze the pan. 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.

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.

TO MAKE IT VEGAN: you can swap the heavy cream for coconut milk or some other thick vegan milk/ cream. For the parmesan: I suggest swapping it for a vegan alternative such as Violife’s vegan parmesan!