Instructions: Heat 2 tablespoons of olive oil in a wok or non-stick skillet and gently stir fry the tofu until golden brown. Remove and set aside.

Heat the remaining oil and add the onions, mushrooms and garlic and saute until crisp-tender and lightly colored. Add the artichokes, tomatoes, capers and olives and cook for 3 to 4 minutes until flavors come together. Correct seasoning with salt and pepper. Carefully stir in tofu and serve immediately with steamed rice, freshly-grated Parmesan and fresh basil.

This recipe yields 4 servings.

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