Tofu Veracruz

Slice the tofu into four slabs and pat dry. Lay them on a plate and cover with the lime juice and set aside.

Heat the oil in a pan and add the onions. Saute for 5 minutes on medium-low.

Add the garlic and saute for 3 minutes more. Add the tomatoes, turn the heat up a little and saute for 15 minutes, stirring often.

Add the pickle juice, herbs, salt, and olives. Saute for another 10 minutes or until most of the liquid is cooked off. Remove the bay leaf.

In another pan, melt the Earth Balance on medium to medium high heat. Add the tofu and fry for 3 minutes on each side. Remove from pan and top with the Veracruz sauce.