Description
A hearty and flavorful vegetarian take on the classic Italian Cacciatore, featuring firm tofu simmered in a rich tomato and vegetable sauce.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Press the tofu well to remove excess water, then cut it into 1-inch cubes.
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the tofu cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove the tofu and set aside.
- Add the onion and bell peppers to the skillet. Cook until softened, about 5 minutes.
- Add the garlic and mushrooms. Cook until the mushrooms release their liquid and it evaporates, about 5 minutes more.
- Stir in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes, if using. Season with salt and pepper.
- Bring the sauce to a simmer. Return the browned tofu to the skillet.
- Reduce the heat to low, cover, and let it simmer for 15 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- Serve this Cacciatore over pasta, polenta, or with crusty bread.
- For a deeper flavor, use fire-roasted crushed tomatoes.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12
- Sodium: 450
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 7
- Protein: 18
- Cholesterol: 0
Keywords: tofu cacciatore, vegetarian italian, tofu recipe, tomato sauce, vegan option, main dish