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Vegan Tofu Cacciatore: A Plant-Based Twist on the Classic Italian Dish

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Ingredients

Adjust Servings:
2 lbs firm tofu
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
crushed red pepper flakes (optional)
3 (14 1/2 ounce) cans diced tomatoes
2 tablespoons tomato paste

Nutritional information

152.5
Calories
46 g
Calories From Fat
5.2 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
381.4 mg
Sodium
19 g
Carbs
4.4 g
Dietary Fiber
8.5 g
Sugars
11.6 g
Protein
321 g
Serving Size

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Vegan Tofu Cacciatore: A Plant-Based Twist on the Classic Italian Dish

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    This dish was just okay for us. The sauce was great but the tofu was incredibly bland- though I should have guessed, with it only seasoned with salt and pepper. We're a vegan household and love our tofu! Next time I would omit the tofu altogether and make the sauce. Would also save a lot of time and trouble not having to bake it.

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Tofu Cacciatore,This is a super-healthy, vegetarian version of an Italian favorite. As I describe below, be sure to really “press” the excess liquid out of your tofu to ensure that it absorbs the wonderful flavor of the sauce. Don’t be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Also, don’t limit yourself to just tofu here. I made this for both vegetarians and meat eaters. Make the sauce as written, and then substitute half the amount of tofu with 4 boneless chicken breasts. Then I bake for about an hour, in separate dishes, of course.,This dish was just okay for us. The sauce was great but the tofu was incredibly bland- though I should have guessed, with it only seasoned with salt and pepper. We’re a vegan household and love our tofu! Next time I would omit the tofu altogether and make the sauce. Would also save a lot of time and trouble not having to bake it.


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    Steps

    1
    Done

    To Press Tofu: For Best Results, Tofu Should Be"pressed" in Order to Remove Excess Liquid and Absorb the Flavors of the Marinade.

    2
    Done

    Press Tofu Block Between Two Plates, Weighted Down With a Cast Iron Pan, Large Bowl of Water, or Heavy Cans, For About 30 Minutes.

    3
    Done

    Halfway Through, You May Dump the Plate of Water and Flip the Tofu Block.

    4
    Done

    For an Even Meatier Texture, Place the Pressed Tofu Slices in the Freezer Until Ready to Use.

    5
    Done

    For the Cacciatore: Preheat Oven to 350 Degrees.

    6
    Done

    Coat a Large, Non-Stick Skillet With Cooking Spray, and Heat Over Medium Low.

    7
    Done

    Add Onion and Bell Peppers and Cook Until Softened, About 5-8 Minutes.

    8
    Done

    Add Garlic, Oregano, Basil and Crushed Red Pepper, If Using, and Stir to Coat the Vegetables Evenly.

    9
    Done

    Next, Add the Diced Tomatoes, and Tomato Paste.

    10
    Done

    Mix Well and Bring Sauce Mixture to a Boil.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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