Begin by cubing the extra-firm tofu into bite-sized pieces. In a large bowl, soak the cubed tofu in hot water mixed with crushed garlic, kosher salt, dried oregano, and red pepper flakes for 10 minutes.

In a medium bowl, combine cornstarch, onion powder, smoked paprika, and a pinch of oregano. Toss the drained tofu cubes in the cornstarch mixture until coated.

Heat 2-3 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the coated tofu cubes in a single layer, frying for 5-7 minutes until golden brown.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in tomato paste and heavy cream, simmering for 5 minutes.

Fold in the oil-packed sun-dried tomatoes into the sauce, then add the fried tofu cubes, gently stirring to coat them in the sauce. Heat through for 2-3 minutes.

Serve the Creamy Marry Me Tofu over rice or pasta, garnished with grated Parmesan cheese and fresh basil leaves.