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Preheat oven to 400°F or 200°C. Line baking sheet with parchment paper.
Pat dry 16 ounces tofu with paper towel applying slight pressure, then cut it into ½ inch (1.3 cm) cubes.
In a bowl, toss tofu with 1 tablespoon olive oil, 1 tablespoon soy sauce, and ½ teaspoon salt.
Transfer onto baking sheet, arrange on single layer, and bake for 20 mins until brown.
While tofu bakes, finely chop 1 large onion, 1 big carrot, and 1 stalk celery.
Separately, finely chop 2 sprigs rosemary and 10 leaves sage.
Warm up 2 tablespoons olive oil on a large skillet, then sauté onion, celery, and carrot for 10 minutes.
Add chopped sage and rosemary, 2 cloves garlic (grated), and ¼ teaspoon red pepper flakes and fry for one more minute.
Add baked tofu cubes to the veggies, stir, and add ⅓ cup dry white wine.
Let wine evaporate (1 minute), then add 1 large can (28 oz) crushed tomatoes, ½ - 1 cup water, ½ cup black olives, 1 teaspoon salt, 2 twists black pepper, and 2 tablespoons soy sauce.
Simmer 10 to 15 minutes until you reach your desired consistency.
Add in 2 tablespoons parsley (chopped), stir, taste and adjust for salt.
Let sit for 5 - 10 minutes before serving to allow the flavors to meld.