Mixed herbs are good. I used Herbs De Provence but Italian Seasoning, oregano or rosemary would all be fine - Just use what you have.
Medium tofu is great for this recipe as once poached in the sauce it has a texture similar to poached egg white. I used a large block, cut it into ½ inch thick slices, then used a cookie cutter to cut the rounds. You don't have to make them round if you don't want to. It will taste the same no matter what the shape! Just keep the thickness to around ½ inch. Save your tofu off cuts to add to another meal. I used mine in a tofu scramble the next day. They keep in the freezer well if you won't be needing them for a while.