Vegan Tofu Marengo with Tomatoes and Olives

Wrap the tofu blocks in a clean kitchen towel, place a heavy pan on top, and press for at least 30 minutes to expel excess moisture. Cut into 4cm cubes, then season all over with salt, pepper and smoked paprika.

Leave the seasoned tofu uncovered at room temperature for 30 minutes to allow the seasoning to penetrate and the surface to dry out further.

Heat 3 tablespoons of the olive oil in a wide Dutch oven or heavy braising pan over high heat until shimmering. Add the tofu cubes in a single layer without crowding and sear for 3–4 minutes per side until each face is deep golden-brown and releases cleanly from the pan — work in batches if needed. Transfer to a plate.

Reduce the heat to medium, add the remaining 1 tablespoon olive oil to the same pan, and cook the onion for 8 minutes until soft and translucent, scraping up any browned bits from the tofu.

Add the garlic, thyme, rosemary, bay leaf and chilli flakes and cook for 2 minutes until fragrant.

Add the tomato paste and cook for 3 minutes, stirring constantly, until it darkens to a brick-red colour and begins to stick slightly to the base of the pan.

Pour in the white wine and cook for 3 minutes until the sharp alcohol smell dissipates and the liquid reduces by half.

Add the crushed plum tomatoes and vegetable stock, stir to combine, then nestle the seared tofu back into the pan. Bring to a gentle simmer.

Cover with a lid slightly ajar and cook over low heat for 20 minutes until the sauce thickens and coats the back of a spoon.

Stir in the cherry tomatoes, Kalamata olives and capers and cook uncovered for a further 5 minutes until the cherry tomatoes just begin to soften but retain their shape.

Remove the rosemary sprigs and bay leaf. Taste and adjust seasoning. Scatter with flat-leaf parsley and lemon zest just before serving.