Instructions: * Original was for 1/2 cup olive oil; I used 1/4 cup and felt that much wasnt necessary. Next time I will use 2 tbsp; and remember that most of that is not absorbed and is thrown away.

** I didnt have any red wine, so I used dry sherry instead.

Drain and press the tofu to remove excess water.

Simmer mushrooms in water for 15 minutes. Toast the oregano in a small frying pan over a medium flame until it becomes aromatic, without burning it. Combine the remaining ingredients, adding the oregano when its ready. Then combine with the simmering mushrooms. Bring to a boil and simmer a few minutes longer.

Cut the tofu into 4 slabs. Marinate for at least 2 hours, preferably overnight

(refrigerate). The tofu can marinate several days.

Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes or so.

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