Heat half the oil to medium high heat in a 10-inch skillet. Add two pieces of the tofu, cook for 4 minutes, then flip and cook for another 4 minutes. This will get the outer surface lightly browned. Remove, and set these two pieces aside. Add remaining oil and repeat with remaining wedges.
Place tofu on a parchment lined paper, brush with pizza sauce, then add a few cherry tomatoes to each, and then distribute cheese evenly on slices. Bake for 13-15 minutes in oven, until cheese is melted and bubbling. Remove and top with fresh basil.
This recipe was created for our “50 Plates of Tofu” campaign for the state of Illinois.