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Preheat the oven to 200C/180C Fan/Gas 4.
Heat a tablespoon of the olive oil in a large saucepan over a medium–low heat. Add the onion, peppers, garlic and a generous pinch of salt. Fry with the lid on, stirring regularly, for 10 minutes or until the vegetables are softened but not brown.
Add the passata, stock and black beans. Simmer uncovered on a low heat for 20–25 minutes, stirring occasionally to prevent burning.
Meanwhile, add the tofu crumbles to a clean tea towel and press out as much moisture as possible. Tip into a mixing bowl and combine with the remaining 2 tablespoons olive oil, spices and herbs. Stir until well combined then sprinkle over the cornflour and toss well.
Transfer to a large, lined baking tray (use two trays if needed). Bake for 25–30 minutes in the centre of the oven. Shake the tray a couple of times during the baking time.
Add the baked tofu to the saucepan and let it simmer for another 3 minutes.
Serve with rice, baked potato or tortilla chips and your favourite toppings such as pickled onions, fresh coriander and lime wedges.