Heat about 1/3 cup (720 ml) of the olive oil in a large skillet over medium-high heat. Lightly dredge the pressed tofu slices in flour, shaking off any excess. Carefully place them in the hot skillet, ensuring not to overcrowd the pan (work in batches if needed).
Sprinkle with salt and pepper.
Cook for 4 to 6 minutes total, flipping once, until both sides are golden brown and crisp.
Transfer the cooked tofu to a shallow gratin dish or platter, arranging the slices in a single layer, overlapping slightly if necessary.
Reduce the heat to medium, cool the pan slightly, and wipe it clean.
Add the remaining oil.
Once warm, add the crushed garlic and cook, stirring, until it just begins to turn golden.
Stir in the bay leaves, thyme, and cayenne.
Pour in the vinegar, bring to a boil, and let it simmer for one minute.
Add the red wine, return to a boil, and simmer for about 5 minutes.
Finally, add the vegetable stock, bring to a boil again, and cook until the liquid has reduced by about half.
Carefully pour the hot marinade over the tofu in the dish.
Let it cool to room temperature, then cover and refrigerate for at least a few hours, or up to two days, to allow the flavors to meld.
Serve the Tofu Escabeche cold or at room temperature, garnished with a generous sprinkle of fresh parsley.
While red wine vinegar is classic, don't be afraid to experiment. Sherry vinegar adds a nutty depth, while apple cider vinegar can provide a brighter, fruitier note.
