1 package organic extra-firm tofu, drained and pressed
½ cup dry red wine (My favorite is Albero Tempranillo. Chianti or Malbec are also delicious.)
2 tablespoons balsamic vinegar
2 tablespoons tamari
2 tablespoons Hoisin sauce
Juice from ½ of a lemon
Heaping 1/4 tsp garlic powder
Heaping 1/4 tsp dried basil
Heaping 1/4 tsp dried oregano
Heaping 1/4 tsp dried thyme
1 tablespoon of white unbleached flour or chickpea flour (Not for the marinade—Add this later to make a red wine sauce.)

Combine all of the ingredients except for the tofu and flour in a shallow bowl. (I like to use a glass pie dish.) This is your marinade. Cut the tofu into eight equal pieces and let it soak in the marinade for an hour, flipping about halfway through.

Preheat the oven to 400 degrees Farenheit. Line a baking sheet with parchment paper, and after the tofu is marinated, lay the pieces onto the baking sheet, and pop the tofu into the oven. While the tofu bakes for 20 minutes, add one tablespoon of flour to the marinade and mix thoroughly.

Pour the marinade into a skillet under medium high heat, and stir with a whisk or spatula until a thick gravy-like consistency is reached. At that point, turn off the heat. Once the tofu has baked for 20 minutes, remove it from the oven, flip it over, and spread the sauce onto each piece of tofu by the spoonful. (You may have some sauce leftover, and you can serve that on the side.)

Put the tofu back into the oven and bake for another ten minutes.