Heat skillet and add olive oil. Salt tofu to taste and add tofu to skillet and fry until golden.

Slice peppers and onions and sauté until crisp-tender.

Remove tofu from pan when done and set aside.

Add oregano, grape juice, tomato paste and veggie stock to peppers and simmer

for about 8 minutes.

Add tofu to the sauce and heat. Serve with sliced polenta. Garnish with parsley.