Tofu Puttanesca

My Nana was the consummate culinary teacher. She would make me food and teach me the names and the history of the dishes. You can imagine how shocking it was to learn about Puttanesca (whore's sauce) from your grandmother!

This recipe is based on the Post Punk Kitchen's puttansesca scramble. This variation is best served over some wholewheat or rice pasta--the nuttier flavor and texture of the pasta goes well with the tangy, savory flavors at play here. 

2 tablespoons olive oil


10 cloves garlic crushed

1/4 teaspoon cayenne pepper


1 lb firm or extra firm tofu, pressed and cubed


1 can diced tomatoes

1 teaspoon thyme

1 teaspoon oregano

1/2 cup mixed olives, roughly chopped

1/2 cub artichoke hearts sliced in quarters

1 tablespoons capers


Salt and pepper to taste

In a large skillet, heat the olive oil over medium heat. Add the garlic and saute until lightly browned, taking care to not burn the garlic.  Add the tofu and cayenne pepper and saute for about 10 minutes, until tofu is browned on all sides. 

Mix in tomatoes, thyme, and oregano and cook for about 5 minute, until tomatoes begin to breakdown and it appears more sauce like. Add olives, artichoke hearts, capers and salt/pepper to taste. Mix well and remove heat after olives and artichokes are heated through.

Serve over some pasta.