For tofu:

1. Slice the tofu lengthwise into 5 or 6, ½-inch-thick, planks.
2. In a medium bowl add the water, tamari, pepper, dried oregano, roasted garlic, onion powder, dried basil, dried dill and salt. Stir to combine.  In a large container place the tofu planks and pour the marinade over the tofu to coat completely. Refrigerate for 2 hours or, preferably, overnight.
3. Working in batches if necessary, in a large sauté pan, heat 4 tablespoons of olive oil over medium-high heat. Add the tofu planks and cook until golden brown, for about 3 to 4 minutes on each side. Add ¼ cup of the marinade and cook for about 2 to 4 minutes, or until it reduces to a thick glaze. Remove from heat and set aside until ready to use.

For mushrooms: 

1. Clean the mushrooms by rubbing the mushroom caps and stalks with a clean paper towel or kitchen towel then slice the mushrooms ¼ inch thick (I think of these as vegan bacon slices).
2. In a medium bowl add the water, tamari, pepper, dried oregano, roasted garlic, onion powder, dried basil, and dried dill (no added salt). Stir to combine.  In a large container place the sliced mushrooms and pour the marinade over the mushrooms to coat completely. Marinate for 1 to 2 hours, if possible.
3. Working in batches if necessary, in a large sauté pan, heat 4 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook until golden brown, for about 3 to 4 minutes on each side. Add ¼ cup of the marinade and cook for about 2 to 4 minutes, or until it reduces to a thick glaze. Remove from heat and set aside until ready to use.