Keto Tofu Cacciatore
Savor the rich, hearty flavors of Keto Tofu Cacciatore, a low-carb twist on the classic Italian favorite. This recipe combines golden, crispy extra-firm tofu with a medley of vibrant vegetables such as bell peppers, mushrooms, and onions, all simmered in a luscious tomato-based sauce infused with Italian seasoning. Perfect for keto enthusiasts, this dish offers a nutrient-packed meal that's both satisfying and versatile. Cooked in under 40 minutes, it’s ideal for a quick weeknight dinner or a stylish plant-based entree. Garnish with fresh parsley and serve it over zucchini noodles or cauliflower rice for the ultimate guilt-free indulgence. Enjoy the perfect balance of bold flavors and healthy eating with this delightful, vegetarian keto cacciatore!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Olive oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 medium, chopped Green bell pepper
- 1 medium, chopped Red bell pepper
- 8 oz, sliced Baby bella mushrooms
- 1 14-oz can Crushed tomatoes
- 0.5 cup Vegetable broth
- 1 tsp Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp (optional) Red pepper flakes
- 2 tbsp, chopped (for garnish) Fresh parsley
Instructions
Drain the tofu and press it between two plates for at least 10 minutes to remove excess moisture. Pat dry, then cut it into 1-inch cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, flipping occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes, until softened.
Add the minced garlic, green bell pepper, red bell pepper, and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
Return the browned tofu to the skillet. Stir gently to coat the tofu in the sauce.
Reduce the heat to low and let the cacciatore simmer for 10 minutes to allow the flavors to meld.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Serve hot and enjoy as a standalone dish or alongside a keto-friendly side, such as zucchini noodles or cauliflower rice.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 36.0 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2905 mg | 223% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3921 mg | 83% | |
*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.
