Preheat the oven to 375. Cut the drained tofu into triangles or slabs about 1 1/2 inches wide. Set them in an ungreased pie plate and bake until they're slightly firm and liquids are released, about 20 minutes. Pour off the excess liquid if any remains.
Heat the oil in a wide skillet, add the onions, and saute over high heat for 2 minutes. Add the herbs, peppers, mushrooms, and garlic, saute for 2 minutes more, then lower the heat to medium and cook until the onions have softened, stirring occasionally, about 6 minutes. Season with salt and pepper. Add the wine and olives and simmer until the vegetables are coated with a syrupy sauce, about 8 minutes. Spread them in a lightly oiled casserole or gratin dish and wiggle the tofu into the vegetables.
Whisk the ingredients for the sauce together, then pour it over the vegetables and tofu. Bake, covered, until heated through, about 25 minutes. Serve with Parmesan grated over the top.
vegetables and herbs. For a vegan dish that has lots of flavor, omit the cheese or use soy cheese. Start with a salad, thn serve the tofu with grilled polenta, rice, or spinach pasta. End with a slice of chilled ripe melon.