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First, drain the excess marinade away from the artichokes but reserve it in a resealable container. Set the artichokes themselves aside for now, and to the drained liquid, add the vinegar, oregano, and salt, and stir thoroughly. Once mixed, add in the tofu, toss to combine, and cover the container with an air-tight lid. Let marinate in the refrigerator for at least 1 - 2 hours, but for the most flavorful results, allow it to sit overnight.
Meanwhile, heat two tablespoons of olive oil in a large sautee pan or skillet over medium heat. Seperate your sliced onion into half rings before placing them in the hot pan. Turn down the heat slightly to make sure that you don't brown them right off the bat, and cook gently, stirring occasionally, for 25 - 35 minutes, until lightly caramelized to an amber brown color and greatly reduced in volume. Pour in the balsamic vinegar, stir to incorporate, and turn off the heat. Let cool. When ready to serve the pizza, preheat your oven to 450 degrees.
On a clean, lightly floured surface, roll out your pizza dough into as thin a circle as possible, about 12 - 14 inches in diameter. Carefully move it onto a pizza pan or baking sheet, and brush it liberally with 1 - 2 tablespoons of olive oil, as needed to coat the surface. Evenly distribute your ingredients on top, beginning with the onions, and following with the artichoke hearts and roasted peppers. Thoroughly drain the marinated tofu, and scatter the cubes on top as well.
Upon inserting the pizza into the oven, immediately lower to temperature to 425 degrees, and bake for 10 - 14 minutes, until the crust is golden brown and crispy. Slice into 6 - 8 pieces, and top with fresh oregano just before serving, if desired.