In a pot over medium heat, saute sliced Onion (1) with Crushed Red Pepper Flakes (1 teaspoon) in Canola Oil (3 tablespoon) for 5 minutes.
Add Jalapeño Pepper (1), Garlic (3 clove), Hot Smoked Paprika (1 teaspoon), and Cayenne Pepper (1 teaspoon)). Cook another 3 minutes.
Place Fire Roasted Red Pepper (28 ounce), Sun-Dried Tomatoes Packed in Water (1/2 cup), Water (1 cup) in a food processor and pulse until well chopped, but not pureed.
Add Extra Firm Tofu (14 ounce), red pepper mixture, Black Olives (1/2 cup) and Ground Black Pepper (1 teaspoon) to the pot.
Bring to a boil, then reduce to simmer, cover and let cook for 15 minutes.
Add Salt (to taste), serve hot immediately and enjoy!