Ingredients
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2
-
1
-
1
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1
-
3
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2
-
2
-
-
3
-
2
-
-
-
-
-
Directions
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
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1
Done
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To Press Tofu: For Best Results, Tofu Should Be"pressed" in Order to Remove Excess Liquid and Absorb the Flavors of the Marinade. |
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2
Done
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Press Tofu Block Between Two Plates, Weighted Down With a Cast Iron Pan, Large Bowl of Water, or Heavy Cans, For About 30 Minutes. |
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3
Done
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Halfway Through, You May Dump the Plate of Water and Flip the Tofu Block. |
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4
Done
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For an Even Meatier Texture, Place the Pressed Tofu Slices in the Freezer Until Ready to Use. |
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5
Done
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For the Cacciatore: Preheat Oven to 350 Degrees. |
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6
Done
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Coat a Large, Non-Stick Skillet With Cooking Spray, and Heat Over Medium Low. |
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7
Done
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Add Onion and Bell Peppers and Cook Until Softened, About 5-8 Minutes. |
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8
Done
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Add Garlic, Oregano, Basil and Crushed Red Pepper, If Using, and Stir to Coat the Vegetables Evenly. |
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9
Done
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Next, Add the Diced Tomatoes, and Tomato Paste. |
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10
Done
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Mix Well and Bring Sauce Mixture to a Boil. |
