In a shallow pan, mix together the water, soy sauce, tomato paste, Worcestershire, maple syrup, liquid smoke, and pepper. Cutting lengthwise, thinly slice the tofu and place in the marinade, making sure tofu is completely covered. Place in the refrigerator and marinate for 1 hour.
Heat the oil in a large cast-iron skillet, Once hot, add tofu and sauté for about 5 minutes per side, until crisp and fragrant. Remove from skillet and let cool.
Combine the ingredient for the salad, top with ranch dressing. Serve immediately.