Tofu Prep: In a large bowl add about 3 cups of warm water and 2 tbsp Salt (I used sea salt); Stir. Take Tofu out of the package and place in the salted water for about 10 minutes. Take it out after 10 minutes, and press lightly tofu block with either heavy skillet or a heavier pot to remove excess water (you can use tofu press if you have one). You can keep it under heavy pot/skillet for an additional 5 minutes. Using kitchen paper towel pat try tofu.

Preheat oven to 350F.

Using a smaller baking dish, Add about 3-4 tablespoons of Roasted Pepper sauce.

Place Tofu in the middle, and drizzle about half of the sauce over the Tofu and around the baking dish.

Gently clean mushrooms and cut them into halves, peel garlic cloves and crush them.

Add Mushrooms and garlic around tofu and add chili flakes, salt, pepper, and herb. Arrange nicely and equally all around tofu and around mushrooms and garlic. Then add the rest of the sauce over it. Spread and move around tofu and mushrooms so everything could get at least partly coated with the sauce.

Shred cheese, if it's not shredded already and drizzle a bit of olive oil all over the ingredients.

Bake on medium-low for 30-40 minutes. Depends on your oven. Mushrooms should be completely cooked and cheese melted with a deep golden hue. Just keep your eye on it after 30-minute mark.