Tofu, Provençal Style

This recipe comes from Mark Bittman's How to Cook Everything Vegetarian.

Ingredients
2 tbs extra virgin olive oil
1 tbs minced garlic
1 large or 2 medium onions, chopped
1 red bell pepper, cored, seeded, and chopped
Large pinch saffron threads (optional -- do it, it tastes better with the saffron)
1 tsp fresh marjoram, oregano, or thyme or 1/4 tsp dried (I use 1 tsp herbs de provence to get the best of all worlds.)
2 tbs drained capers
2 cups chopped tomato (canned is fine), with juices
1 cup good-quality black or green olives or a mixture, pitted
1 1/2 to 2 lbs firm or extra-firm tofu, preferably pan- or deep-fried, or cooked in another fashion, but frozen or even fresh and blotted dry will do, cut into 3/4-inch cubes (I pan fry them, but in lots of grapeseed oil and for a few minutes on each side.)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley leaves for garnish

Directions

1. Put the oil in a large, deep skillet, preferably non-stick, over medium heat.  When hot, add the garlic and cook, stirring occasionally, until it begins to take on some color, just a minute or so. Add the onions and the bell pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the saffron, herb, and capers and stir, then add the tomato and olives. Stir, bring to a boil, and cook until the sauce thickens a bit, about 10 minutes.

2. Add the tofu and cook, stirring once or twice, until it's swollen slightly and heated through, about 5 minutes. Taste and add salt if necessary and plenty of black pepper.  Garnish and serve.