I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.
1 package, firm, crosswise cut into 1/2 inch, 8 slices, drained
sweet red bell peppers
green bell peppers
or yellow, orange, sliced
tomatoes, stewed, canned
1 can, lightly drained
Preheat the oven to 350℉ (180℃).
Heat a large non-skillet pan over medium heat, add 1 tablespoon oil into the pan, then add the onion and sweet bell peppers, cook and stir often, for 5 minutes.
Then add the wine, garlic, basil oregano and all spice, cook and stir for about 1 minute.
Add the tomatoes and tomato paste.
Bring to a boil and allow to simmer for 15 to 18 minutes.
Meanwhile heat another large non-skillet pan over medium heat, add the other 1 tablespoon canola oil.
Add the tofu and sauté for about 5 minutes, until both sides start brown.
Put the sauteed the tofu in a 13*9 inches baking dish, then cover with the tomato sauce.
Bake for about 60 minutes or more until cooked through.
Cool for a few minutes, serve warm with rice if desired.