INGREDIENTS TO SERVE 1 PERSON
Heat a teaspoon of extra virgin olive oil in a non-stick pan over a medium heat until hot.
Slice the tofu thinly, add to the pan, and cook for about 10 minutes.
In the meantime, peel and cube the potatoes, add the tomato passata, olives, salt and pepper to taste. Mix with a wooden spoon and put the lid on the saucepan.
Cook for around 15 minutes, mixing now and then.
Once the potatoes are cooked, combine them with the tofu and add the rosemary, pine nuts, and oregano before mixing together. Serve hot.