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In a large saucepan over medium heat, add 1 tbsp of vegetable oil and sauté the onion, fennel, and celery until softened and caramelized, around 15 minutes. Remove the vegetables and in the same pan add the remaining oil and cherry tomatoes. Turn up the heat and cook until lightly charred, 5-10 minutes. Deglaze with white wine, add in the remaining ingredients, and simmer for 20-30 minutes until the sauce is thickened and reduced.
Slice the tofu in half widthwise, then lengthwise in thirds. Transfer to a medium saucepan, cover with the tomato sauce, and boil until the tofu puffs up, becomes tender, and absorbs the flavors of the sauce, 10-15 minutes. If the sauce is getting dry, add a little more stock and boil with the lid on. Garnish with fines herbes and serve alongside toasted sourdough.