Tofu with crushed tomatoes, olives and thyme

Crumble the tofu. Toss in a bowl with the nutritional yeast and salt.

Heat canola oil in a non-stick skillet and add the tofu pieces. Cook over medium heat for 8–12 minutes, stirring, or until the pieces are well browned. Return to the bowl and set aside.

In the same skillet, combine all the ingredients for the crushed tomatoes. Cook over medium-low heat for 15–20 minutes, or until the tomatoes are tender and juicy.

Transfer the tomatoes to a serving bowl. Add the tofu, olives, thyme, and chives.

Season generously with pepper. Add salt to taste.

Place a lemon wedge alongside and squeeze to taste.

Serve over pasta or spaghetti squash, or alongside corn chips or warm croutons (au gratin, anyone?).