Dairy-Free Tofu Cacciatore
Savor the comforting flavors of Italy with this vibrant Dairy-Free Tofu Cacciatore, a plant-based twist on the classic dish. This recipe seamlessly blends golden-browned tofu with a medley of colorful vegetables—bell peppers, carrots, and onions—simmered in a robust, herb-infused tomato sauce enriched with garlic, oregano, thyme, and a hint of red pepper flakes. The addition of briny Kalamata olives lends a delightful Mediterranean flair, while fresh parsley brightens the dish for a perfect finish. Ready in just 45 minutes, this easy, vegan cacciatore is ideal for weeknight dinners and can be paired with rice, pasta, or crusty bread for a satisfying, healthy, and dairy-free meal. Perfect for those seeking an Italian-inspired tofu recipe packed with flavor and hearty textures!
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 1 large Bell pepper (thinly sliced, any color)
- 1 medium Carrot (sliced into rounds)
- 3 Garlic cloves (minced)
- 28 ounces Crushed tomatoes (canned)
- 1 cup Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Red pepper flakes
- 0.5 cup Kalamata olives (pitted and halved)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Press the tofu: Remove excess water from the tofu by wrapping it in a clean kitchen towel and placing a heavy object (like a skillet or a few cookbooks) on top. Let it sit for 15 minutes.
Cut the pressed tofu into 1-inch cubes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 4-5 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, sliced bell pepper, and carrot rounds. Sauté for 5-7 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the crushed tomatoes and vegetable broth. Add the dried oregano, dried thyme, red pepper flakes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
Bring the sauce to a gentle simmer and return the tofu to the skillet. Allow the mixture to cook for 15 minutes, stirring occasionally.
Add the Kalamata olives and cook for an additional 5 minutes.
Taste the sauce and adjust seasoning if needed.
Serve the tofu cacciatore hot, garnished with chopped fresh parsley. Pair with your favorite dairy-free side, such as rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5690 mg | 247% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 54.3 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3078 mg | 237% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4057 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
