Cornmeal Crusted Tofu in Black Bean Tomato Sauce

Slice tofu cross wise into 2 flat pieces. Wrap in a few layers of paper towels and place a weight over it to press out excess moisture. Let stand for 30 minutes. Cut into ½ inch dices. Marinade in ½ cup vegetable broth for 30 minutes. Set on paper towels to remove excess broth. Combine cornmeal, chili powder, 1 teaspoon salt and ½ teaspoon ground black pepper. Gently toss tofu cubes in cornmeal mixture. Heat vegetable oil in a large skillet. Add cornmeal coated tofu cubes in batches to the skillet to sauté until a hard crust forms on all sides. Meanwhile, make the sauce by heating the canned tomatoes, black beans and remaining vegetable broth in a 2-quart saucepan. When ready to serve, blend with an immersion blender or blender until mostly blended with a few whole black beans. Taste for seasoning; add salt and pepper as desired. On each plate, place about ¾ cups cooked brown rice. Top with black bean-tomato sauce and then place cornmeal crusted tofu cubes atop. Garnish with cilantro and black olives, as desired.