Tofu Veracruz

• 1 block Firm Or Extra Firm Tofu (14 Oz.)
• 1 whole Lime, Juiced
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Small Yellow Onion, Chopped
• 2 cloves Garlic, Finely Diced
• 4 whole Large Tomatoes, Blanched, Peeled And Chopped (Or A 28 Oz. Can Of Diced Tomatoes)
• 2 Tablespoons Liquid From A Jar Of Pickles Or Relish
• 10 leaves Fresh Basil, Chopped
• 1/4 teaspoons Dried Marjoram
• 1/4 teaspoons Dried Oregano
• 1 whole Bay Leaf
• 1/4 teaspoons Salt
• 10 whole Green Spanish Olives
• 2 teaspoons Earth Balance Buttery Spread

1. Slice the tofu into four slabs and pat dry.
2. Lay them on a plate and cover with the lime juice and set aside.
3. Heat the oil in a pan and add the onions.
4. Saute for 5 minutes on medium-low.
5. Add the garlic and saute for 3 minutes more.
6. Add the tomatoes, turn the heat up a little and saute for 15 minutes, stirring often.
7. Add the pickle juice, herbs, salt, and olives.
8. Saute for another 10 minutes or until most of the liquid is cooked off.
9. Remove the bay leaf.
10. In another pan, melt the Earth Balance on medium to medium high heat.
11. Add the tofu and fry for 3 minutes on each side.
12. Remove from pan and top with the Veracruz sauce.

olive oil, yellow onion, garlic, tomatoes, liquid, fresh basil, dried marjoram, oregano, bay leaf, salt, green spanish olives, buttery

Taken from tastykitchen.com/recipes/main-courses/tofu-veracruz/ (may not work)