Tofu Cacciatore

Recipe posted in: Lunch/Dinner
tofu

Cacciatore means “hunter-style.” So when you’re on the hunt for a meal that’s super simple to make and even easier to eat, this Tofu Cacciatore is for you.

Featuring a delicious mix of vibrant veggies and perfectly cooked tofu, this vegetarian dish is so tasty and so satisfying, you won’t even miss the meat.

Power up with plant-based meals! Try out these other meatless recipes:

Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 4

Nutrition Information

  • 1 Protein
  • 2 Vegetables

Ingredients:

  • 1 pound firm light tofu, cut into 1/2" slices
  • 1/2 medium onion, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 2 tablespoons white wine
  • 1 large clove garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Pinch of allspice
  • 1 can (28 ounces each) stewed tomatoes, drained
  • 2 teaspoons tomato paste
  • Sprig rosemary, for garnish

Directions:

  1. Cover a 17" X 11" baking sheet with paper towels. Place the tofu in a single layer on the towels. Cover the tofu with paper towels and pat down on the tofu until dry.
  2. Remove and discard all of the paper towels and place the tofu back on the baking sheet. Preheat the oven to 350°F.
  3. Heat a large skillet coated with olive oil cooking spray over medium heat. Add the onion and bell peppers and cook, stirring frequently, for 5 minutes. Add the wine, garlic, basil, oregano, and allspice and cook, stirring, for 1 minute. Add the tomatoes and tomato paste. Bring to a boil and allow to simmer for 15 minutes.
  4. Heat another large skillet coated with olive oil cooking spray over medium heat. Add the tofu and saute for 3 minutes, or until lightly browned on both sides. Place the browned tofu slices in a 13" X 9" baking dish and cover with the tomato sauce.
  5. Bake for 1 hour, or until cooked through. Garnish with the rosemary.