Step 1

1 Wrap the tofu in paper towels or a clean dish towel and microwave on high for 1 minute

Step 2

2 Unwrap, rewrap with fresh towels, and repeat

Step 3

3 (This gets rid of excess liquid and is faster than pressing the tofu

Step 4

4 ) Unwrap, let cool, and cut into four planks

Step 5

5 Combine the tofu, half the garlic, the stock, lime juice, oregano, salt and pepper in a large bowl or zip-top bag

Step 6

6 Cover or seal and marinate at room temperature for 30 minutes to 1 hour, turning occasionally

Step 7

7 (If desired, you can marinate the tofu in the refrigerator for up to 24 hours

Step 8

8 ) Drain the tofu and reserve the marinade for another use

Step 9

9 In a cast-iron skillet over medium-high heat, heat the oil until shimmering

Step 10

10 Add the drained tofu and sear it without disturbing until well browned, 4 to 6 minutes

Step 11

11 Turn each piece over, and sear on the other side until browned, about 4 minutes

Step 12

12 Transfer to a plate

Step 13

13 Add the onion, bell pepper and jalapeño to the skillet and cook, stirring, until they start to soften, about 4 minutes

Step 14

14 Stir in the olives, capers and the remaining garlic and cook, stirring, until all the vegetables are tender, about 3 minutes

Step 15

15 Add the tomatoes and wine

Step 16

16 Reduce the heat to medium, return the tofu to the skillet, and cook until the sauce reduces slightly and the tofu is heated through, about 5 minutes

Step 17

17 Stir in the butter, then taste and season with additional salt and pepper, if desired

Step 18

18 To serve, either leave the tofu planks whole or slice them on the bias, and spoon over the sauce and vegetables

Step 19

19 Serve hot