½- 1 cup(120- 240)wateradd more or less based on your preference for thicker or thinner sauce
½cup(70grams)black olivespitted
1teaspoonsaltor more to taste
2tablespoonssoy sauce
2tablespoonsparsleyfinely chopped
Serve With
4servingspasta, rice, couscous, and a side of greenssee serving suggestions chapter above.
PREP THE TOFU
Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.Pat dry tofu with paper towel applying slight pressure, then cut it into ½ inch (1.3 cm) cubes.
In a bowl, toss tofu with soy sauce, oliveoil, and salt.
Transfer onto baking sheet, arrange on single layer, and bake for 20 mins until brown.
MAKE FLAVOR BASE
While tofu bakes, finely chop onion, carrot, and celery. Do so with food processor or knife.
Separately, finely chop rosemary and sage.
Warm up olive oil on a largeskillet, the fry onion, celery, and carrot for 10 minutes. Add chopped sage and rosemary, gratedgarlic, and redpepperflakes and fry for one more minute.
CACCIATORE SAUCE
Add baked tofu cubes to the veggies, stir, and add white wine.
Let wine evaporate (1 minute), then add canned tomatoes, water, olives, salt, blackpepper, and soy sauce.
Simmer 10 to 15 minutes until you reach your desired consistency. Add in chopped parsley, stir, taste and adjust for salt.
Let sit for 5 - 10 minutes before serving to allow the flavors to meld.