Combine garlic, onion, mustard, cayenne pepper, peanut oil, vinegar and brown sugar in large bowl. Place tofu cubes in mixture, and marinate 2 to 24 hours.Heat 1 tablespoon canola oil in large pot over medium heat. Sauté onions, celery, peppers and garlic until onions are translucent and vegetables are soft, about 10 minutes. Add tomatoes, thyme, oregano, basil, bay leaves, stock, salt and pepper. Reduce heat to medium-low, and cook 15 to 20 minutes.Heat 2 tablespoons oil in large skillet, and sauté okra until light brown. Remove from skillet, and add to tomato mixture.Drain tofu, keeping diced onion. Reheat skillet, and sauté tofu until lightly browned. Remove from skillet, and add to tomato mixture.Heat remaining 1/4 cup oil in skillet, and whisk in flour. Continue whisking mixture, or roux, until it is light brown and smells slightly nutty, for 3 to 4 minutes.Reheat tomato mixture over medium heat, and stir in roux 1 tablespoon at a time. Continue to stir until gumbo is consistency of gravy. Remove from heat, and serve over White Corn Grits Soufflé.Wine SuggestionsA Kendall Jackson or Sterling Chardonnay, both bold enough to stand up to the rich, nutty gumbo, is one way to go with the dish. And if you prefer Chardonnays on the lighter side, pair this dish with a Jacobs Creek South Eastern Australian.