Heat the olive oil in a large, deep skillet over medium heat.
Once hot, add the minced garlic and cook, stirring, for about one minute until it just begins to color.
Add the chopped onions and bell pepper to the skillet.
Cook, stirring occasionally, for about 10 minutes until the vegetables have softened.
Stir in the saffron (if using), your choice of herb, and the capers.
Add the chopped tomatoes with their juices and the pitted olives.
Bring the sauce to a boil, then reduce the heat to a simmer.
Cook for about 10 minutes, allowing the sauce to thicken slightly.
Gently add the tofu cubes to the sauce.
Cook for another 5 minutes, stirring once or twice, until the tofu is heated through and has absorbed some of the sauce.
Taste the dish and season with salt if needed and a generous amount of freshly ground black pepper.
Garnish with fresh parsley before serving.
