Puttanesca Tofu

I'm happy you guys enjoyed seeing some of the unbloggable recipes I have sitting on my computer. I have lots more photos so will be doing a couple more posts like that. I'd love to see your unbloggable recipes too!

Here's yet another delicious tofu recipe I've stumbled across recently. The combination of tomatoes, herbs, olives and capers gives the dish such a nice and strong flavour. I used fresh thyme and oregano in this dish (usually I'd use dried) so that was a nice treat.

Did I mention that I planted a little herb garden a few months ago? I bought a couple of big pots, and an EarthBox. The EarthBox seemed like an excellent idea to me because I was really scared I would kill everything. It has a system where the plants are watered from the bottom. (And yes it worked well and I think is great for people in apartments like me, but definitely isn't necessary if you know what you're doing or have a real garden.)

The dill died (in the back of the photo), the sage had some sort of mould/fungus, the first bit of basil died, the second basil survived but was only one stalk, and the thyme, rosemary and oregano survived. OH the oregano. I thought the rosemary would be the star. It seems so hearty. But it was the oregano that took over. I love oregano but it's not as easy to incorporate into meals as basil is. Next summer it's going to be all about the basil. And now I must get back to my homework which involves interpreting legislation.

If this sounds good, you might also like:
Cumin Lime Tofu
Broccoli Cashew Teriyaki Tofu Stir-Fry
Salt and Pepper Tofu
Honey Mustard Marinated Tofu

Puttanesca Tofu
Adapted from Vegan Brunch

1 tbsp olive oil
8 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 lb extra firm tofu, diced
4 Roma tomatoes, diced (I would use 8 next time)
2 tbsp fresh thyme (or 2 tsp dried)
2 tbsp fresh oregano (or 2 tsp dried)
1/2 cup olives, chopped
1 tbsp capers

Preheat a large pan over low-medium heat. Saute the garlic in olive oil until lightly browned, and be careful not to burn it (about 3 minutes). Add the red pepper flakes and tofu - saute for about 10 minutes, until tofu is browned.

Mix in tomatoes, thyme, and oregano and cook for about 5 minutes, until tomatoes are broken down but still whole. Add olives and capers. Cook just until heated through.