Step 1

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.

Step 2

In a bowl, toss tofu with soy sauce, olive oil, and salt.

Step 3

Transfer onto baking sheet, arrange on single layer, and bake for 20 mins until brown.

Step 4

While tofu bakes, finely chop onion, carrot, and celery. Do so with food processor or knife.

Step 5

Separately, finely chop rosemary and sage.

Step 6

Warm up olive oil on a large skillet, the fry onion, celery, and carrot for 10 minutes. Add chopped sage and rosemary, grated garlic, and red pepper flakes and fry for one more minute.

Step 7

Add baked tofu cubes to the veggies, stir, and add white wine.

Step 8

Let wine evaporate (1 minute), then add canned tomatoes, water, olives, salt, black pepper, and soy sauce.

Step 9

Simmer 10 to 15 minutes until you reach your desired consistency. Add in chopped parsley, stir, taste and adjust for salt.

Step 10

Let sit for 5 - 10 minutes before serving to allow the flavors to meld.