Paleo Tofu Cacciatore
Elevate your dinner game with this hearty and healthy Paleo Tofu Cacciatore, a delicious twist on the Italian classic designed to suit a Paleo lifestyle. Featuring a soy-free almond or coconut-based tofu alternative, this dish is packed with vibrant vegetables like zucchini, red bell pepper, and cremini mushrooms, all simmered in a robust tomato sauce flavored with oregano, basil, and garlic. Searing the tofu adds a delightful golden crust, while the Paleo-compliant broth ensures every bite bursts with savory, comforting flavor. Ready in under an hour, this gluten-free and dairy-free recipe pairs perfectly with cauliflower rice or zucchini noodles for a satisfying, nutrient-rich meal.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu (Paleo-compliant, soy-free alternative such as almond or coconut-based tofu)
- 3 tbsp Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, sliced into strips
- 2 medium Zucchini, chopped
- 8 oz Cremini mushrooms, sliced
- 14 oz Canned diced tomatoes (with no additives or sugar)
- 2 tbsp Tomato paste
- 1 cup Chicken or vegetable broth (Paleo-compliant)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Drain and press the tofu for at least 15 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes and set aside.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the tofu cubes and sear on all sides until golden brown, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and minced garlic until fragrant and translucent, about 3 minutes.
Add the sliced red bell pepper, chopped zucchini, and cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the canned diced tomatoes (with their juices), tomato paste, and chicken or vegetable broth. Mix well to combine.
Add the dried oregano, dried basil, salt, and black pepper. Stir to incorporate the spices evenly.
Bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for 20 minutes, allowing the flavors to meld and the sauce to thicken.
Gently fold the seared tofu cubes into the skillet, ensuring they are coated in the sauce. Cook for an additional 5 minutes to warm the tofu through.
Taste and adjust seasoning if necessary. Remove from heat and garnish with freshly chopped parsley.
Serve the Paleo Tofu Cacciatore warm on its own or over a bed of cauliflower rice or zucchini noodles for a complete meal.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1897 mg | 82% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 44.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4034 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.
