1 small onion, diced
1 to 2 garlic cloves, minced
1/2 teaspoon each basil, oregano, thyme
6 green/black olives with 3 tablespoons of juice
1 ripe tomato, chopped
1/4 cup red cooking wine
1 cup of tomato juice
1 12 ounce can of garbanzo beans
1/4 cup pine nuts
salt and pepper to taste
extra firm tofu
light olive oil
Spray a small skillet with cooking oil and heat on high. Saute onions and garlic until tender, spraying with more oil if needed. Reduce heat to medium high. Add spices, olives with their juice, and tomato and continue cooking until liquid evaporates. Add cooking wine and tomato juice and bring to a boil. Add garbanzo beans and pine nuts and stir. Reduce heat to low, cover and let mixture simmer for about 10 minutes. In frying pan, heat olive oil. Cut tofu lengthwise about one inch thick. Fry tofu in pan until crispy on both sides. Place crispy tofu steaks on plate and sauce over tofu. Serves 2.
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