Press the tofu for 20 minutes.

Cut the tofu into 4 rectangles, and score the top of the tofu. I am cutting about 1/4 inch deep.

Mix the dry ingredients.

Press and coat the tofu with the flour seasoning mixture. Set the tofu aside for 10 minutes, coat the tofu again, and set aside for 5 minutes.

Heat a large sauté pan over medium heat, and add the olive oil and the tofu. Cook both sides of the tofu until a deep golden brown.

Preheat the oven to 400 degrees.

Heat the olive oil in a large pan over medium-low heat.

Add the sliced onions cooking until light brown, and season with a pinch of salt.

Add a dash of olive oil and the minced garlic, and cook until lightly toasted.

Reduce the heat and add the spices.

Add the white wine cooking until reduced.

The olive and vegetable go in next, bring to a simmer, and remove from the heat.

Place the tofu into the sauce, add the lemon wedges and parsley leaves.

Cook in the oven for 20 minutes, the sauce should be reduced and thick.

Place the tofu on a platter, and pour the sauce over the tofu. Garnish with parsley leaves or chopped parsley along with basil chiffande.

Perfect with a bow of pasta or couscous full of dried fruit and herbs