Take the tofu square and rub it with 1 tablespoon of olive tapenade. Sprinkle with pine nuts and orange rind on both sides. Set aside refrigerated.

Place onion, celery root or fennel and cabbage, remaining tablespoon of tapenade, vinegar, orange juice and water into a bowl and mix.

Transfer to a baking pan and bake at 300F for 20 minutes. Increase the heat to 425F. Remove the baking pan from the oven, and set the tofu over the vegetables, return to the oven. cook to lightly toast the pine nuts and heat the tofu, approximately for 5 minutes.