Tofu Pizzaiola

Ingredients

• 400 gr. super or extra firm tofu
• 1 big fresh tomato In alternative, you can use 1 big cup of tomato sauce
• 10 cherry tomatoes
• 1/2 yellow onion finely chopped
• 1 clove garlic whole
• 2 tbsp Capers or to taste
• 20 olives or to taste (pitted) choose flavorful Italian olives
• dry oregano to taste
• 1 small spring fresh oregano optional
• 3-4 leaves Fresh basil
• 1 tsp anchovy juice or anchovy paste optional
• extra-virgin olive oil, salt, pepper and chili flakes to taste

Instructions

1. Cut the tofu into 10-15 rectangular slices and set aside;
2. In a big non-stick skillet, sauté the onion in olive oil, then add the tomatoes, salt, pepper, and a pinch of brown sugar (possibly palm sugar);
3. Finely chop the capers and pit the olives;
4. Add them to the sauce with the dry and fresh oregano, simmer for 5 minutes and add the tofu;
5. Cook the tofu at low heat, occasionally stirring and adding water for a good 30-35 minutes. It’s important to allow plenty of time for the tofu to absorb all the flavors. I cooked it a low heat for a long time, adding some water when the say seemed to be drying up, and when it was done cooking a covered the skillet and let it rest for an hour. The steam and the heat really allow all the beautiful pizza flavors to penetrate in the tofu;
6. Serve warm.