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Right now i'm trying to imagine what tofu poached in olive oil would taste like.
And it's making me feel a little ill...
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I have to agree.
I love tofu-cook and eat a lot of it. One thing I don't do it pretend it is some kind of meat. This is the problem that, I believe, many chefs have when trying to do something new with it. Kind of akin to saying, "well, if it works with a bland or tough piece of meat, it should work for tofu." Wrong!
Like other posters have said before, the slow poach in oil work wonders on animal based proteins, but plant based proteins work differently.
One of the best things I've seen done with tofu is to cut up firm tofu, marinate and then roast it in a 400 degree oven until the edges get all browned and crispy. Intensifies the flavor with kind of a caramelized crust, but it's hot and creamy on the inside.