(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
Preheat oven to 300°.
Cut tofu into slices, ½” thick, then into triangles. Press slices between 2 dish towels to absorb the water.
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.
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.
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
Roast for 20 minutes.
Serve with Pasta or Brown Rice and green vegetable
Recipe by iEatGreen at https://www.ieatgreen.com/roasted-tofu-with-cannellini-beans-and-green-olives/