Melissa K. Nelson (Turtle Mountain Chippewa) is an ecologist,media-maker and scholar-activist. She is a professor ofIndigenous Sustainability in the School of Sustainability atArizona State University (ASU). Before joining ASU, she servedas a professor of American Indian Studies at San FranciscoState University (2002-2020). She is a transdisciplinary andcommunity-based scholar dedicated to Indigenous rights andsustainable lifeways. Nelson advocates for Indigenous Peoplesin in higher education, nonprofits, and philanthropy, and focuseson food sovereignty and land stewardship. Melissa is presidentand long-term leader of The Cultural Conservancy. Roasted Tofu with Cannellini Beans and Green Olives6 servings1-½ clocks of Extra Firm Tofu3 Tbs. olive oil1 spanish onion, chopped1 red onion, chopped2 cloves garlic, chopped2- 15.5-oz. cans cannellini (white kidney) beans, rinsed½ cup Castelvetrano olives, pitted, torn1 can Fire Roasted tomatoes with chili(or substitute a regular can of Fire Roasted Tomatoes and optional ¼ t. red pepper flakes)½ t. salt¼ t. pepper1 t. dried oregano1 Tbs. fresh Tarragon, chopped1 Tbs. Tomato paste½ cup white wine2 scallions, diced¼ cup chopped Italian parsley 1. Preheat oven to 300°.2. Cut tofu into slices, ½” thick, then into triangles. Press slices between 2 dish towels toabsorb the water.3. Line a cookie sheet with parchment paper. Spray lightly with oil. Bake the tofu slices for10-15 minutes, until they start to get golden brown on the edges.4. Meanwhile, sauté the onions and garlic in the olive oil. Add the tomato paste, and cookfor a few minutes. Then add the white wine, beans, oregano, tarragon, olives, fire roastedtomatoesand salt and pepper.5. Cover bottom of a shallow casserole dish with 1-1/2 cups of the bean mixture. Place thetofu triangles on top. Cover with remaining bean mixture, scallions. and ¼ cup ofchopped parsley6. Roast for 20 minutes.7. Serve with Pasta or Brown Rice and green vegetable