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6 servings 

Ingredients:

1-½ clocks of Extra Firm Tofu

3 Tbs. olive oil

1 Spanish onion, chopped

1 red onion, chopped

2 cloves garlic, chopped

2- 15.5-oz. cans cannellini (white kidney) beans, rinsed

½ cup Castelvetrano olives, pitted, torn

1 can Fire Roasted tomatoes with chili 

(or substitute a regular can of Fire Roasted Tomatoes and optional ¼ t. red pepper flakes)

½ t. salt

¼ t. pepper

1 t. dried oregano

1 Tbs. fresh Tarragon, chopped

1 Tbs. Tomato paste

½ cup white wine

2 scallions, diced

¼ cup chopped Italian parsley

Instructions:

1. Preheat oven to 300°. 
2. Cut tofu into slices, ½” thick, then into triangles. Press slices between 2 dish towels to absorb the water.
3. Line a cookie sheet with parchment paper. Spray lightly with oil. Bake the tofu slices for 10-15 minutes, until they start to get golden brown on the edges. 
4. Meanwhile, sauté the onions and garlic in olive oil. Add the tomato paste, and cook for a few minutes. Then add the white wine, beans, oregano, tarragon, olives, fire-roasted tomatoes, and salt and pepper.
5. Cover bottom of a shallow casserole dish with 1-1/2 cups of the bean mixture. Place the tofu triangles on top. Cover with remaining bean mixture, scallions. and ¼ cup of chopped parsley 
6. Roast for 20 minutes.
7. Serve with Pasta or Brown Rice and green vegetable