• 1 small onion, diced
• 1-2 garlic clove(s), minced
• 1/2 teaspoon each basil, oregano, thyme (or Italian blend seasoning)
• 6 green/black olives with 3 tablespoon of its juice
• 1 ripe tomato, chopped
• 1/4 cup red vegan cooking wine
• 1 cup of tomato juice
• 1 12 oz. can of garbanzo beans (chickpea)
• 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. Sauté 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 vegan 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.

To serve: Place Crispy Tofu steaks on Plate and pour Garbanzo Nut Olive Marinara sauce over Tofu.

Serves: 2

Preparation time: 20 minutes