Rich Tomato Stew with Cornmeal-Crusted Tofu — Three Many Cooks

Ingredients

• 1 block (14-ounces) extra-firm tofu, drained, patted dry, and cut into 1- by 2- inch cubes
• Salt and ground black pepper
• ¼ cup polenta or cornmeal
• 6 tablespoons olive oil, divided
• 8 ounces baby bella mushrooms, thick sliced
• 2 medium-large onions, cut into chunks
• 2 cans (28-ounces) crushed tomatoes
• ½ cup pitted Kalamata olives
• 3 garlic cloves, minced
• 3 tablespoons chopped fresh parsley