olive oil
2 sweet onions, sliced
2 tablespoons minced garlic
4 peppers, sliced
250 grams fresh tomatoes, chopped
½ cup white wine
½ teaspoon sweet smoked paprika
¼ teaspoon piment d'espelette
2 sprigs parsley
2 sprigs thyme
1 fresh bay leaf (not dried)
½ teaspoon coarse sea salt
350 grams extra firm tofu, cubed
¼–½ cup sundried black olives, pitted and halved
Generously coat bottom of pan with olive oil. Sauté onions and garlic until translucent. Add peppers and sauté until softened. Add the rest of the ingredients (except olives), stir to combine, cover, and put in 350° F. oven. Simmer for 15 minutes, then uncover and cook another 10 minutes or until sauce has thickened slightly. Remove from oven and add olives. Toss briefly.
Serve with crusty bread to mop up juices.