Olive oil, to cover pan bottom
2 cloves garlic
Oregano, marjoram, basil and rosemary to taste
1 brick tofu
1 sm. can black olives
1/4 c. capers
1 lg. can stewed tomatoes with juice
1 sm. can tomato paste

Lightly saute and brown garlic and spices in olive oil. Add tofu, olives and capers. Saute, then add the tomatoes (sliced) and tomato paste. Simmer. Serve over spinach fettuccine with fresh grated Parmesan.