Drain the tofu from its water and pat it dry. Next, cut the tofu into ¼-inch thin slices.Fry it on a non-stick pan on medium heat with a drizzle of olive for 5 minutes on each side.Season it with a pinch of salt and pepper.
Add tomato puree, dried oregano, thinly sliced garlic, and the remaining salt and pepper.
Spread the sauce and simmer on low heat for about 5 to 10 minutes until the tomato passata becomes a tasty pizzaiola sauce.
Serve this Italian-inspired tofu in a pizzaiola sauce as a main dish with sautéed or microwaved spinach and some crusty bread on the side to scoop up the delicious pizzaiola sauce.
Nutrition information is for 1 portion of tofu out of 2, without the bread and the spinach.