Defrost your tofu using your preferred method. You can unpack it and steam it, let it sit on the bench as you would mince, or put it, package still on, in warm water. Once it has defrosted it, squeeze the excess moisture from the tofu and tear into fine, mince like pieces. Set aside.
Add the olive oil to a large skillet or pot over a low-medium heat. Sautee the finely chopped fennel in the oil for 15 or so minutes, until it is golden brown. It should resemble caramelised onion.
Add the apple cider vinegar, balsamic vinegar, Tamari, brown sugar, spices and tomato paste. Stirring thoroughly, allow to reduce in volume until a dark brown paste consistency forms. Add the red wine or water, and continue to cook until that reduces by about half.
Add the tinned tomatoes and stir to combine. Add the torn tofu and make sure it is completely coated in sauce. Allow to cook for another 5-10 minutes for the tofu to absorb the flavour of the sauce.