From the Uncheese Cookbook
1 lb. firm tofu, cut into cubes
2 c. water
2 T. All-Season Blend
Bring to a boil, simmer uncovered on medium for 20 minutes, stirring occasionally. Drain and put in bowl.
In a separate bowl, combine:
1/4 c. red wine vinegar
1/4 c. water
2 T. tahini
2 T. lemon juice
1 t. salt
1 t. basil
1 t. oregano
1/2 t. garlic powder
Toss with tofu. Cover and chill for several hours. Stir occasionally to make sure tofu is evenly coated. Keeps for a week or more.
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