Tofu Cacciatore
Savory, hearty, and packed with plant-based goodness, Tofu Cacciatore is a delightful twist on the classic Italian comfort food. Featuring golden, pan-seared cubes of extra-firm tofu simmered in a rich, aromatic tomato sauce infused with garlic, herbs, and a splash of red wine, this recipe is a delicious option for vegans and non-vegans alike. Tender vegetables like bell peppers, carrots, and mushrooms add texture and layers of flavor, making this dish as satisfying as it is wholesome. Ready in just about an hour, it’s perfect for cozy weeknight dinners or impressing guests with a vibrant, rustic meal. Serve this tofu cacciatore over pasta, fluffy rice, or with a side of crusty bread to soak up every last drop of the savory sauce. Keywords: tofu cacciatore recipe, vegan Italian dish, plant-based comfort food, tofu recipes, cacciatore with tofu.
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Recipe Information
Ingredients
- 14 ounces extra firm tofu
- 3 tablespoons olive oil
- 1 large onion
- 1 bell pepper
- 1 carrot
- 3 garlic cloves
- 8 ounces mushrooms
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth
- 0.5 cup dry red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by pressing the tofu to remove excess moisture. Wrap the tofu block in paper towels and place a heavy object on top for at least 15 minutes.
While the tofu is pressing, prepare the vegetables. Dice the onion, slice the bell pepper and carrot, mince the garlic, and thinly slice the mushrooms.
Cut the pressed tofu into 1-inch cubes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion, bell pepper, and carrot. Sauté until the vegetables start to soften, about 5 minutes.
Add the garlic and mushrooms to the skillet and cook for an additional 3 minutes until the mushrooms have released their liquid and are starting to brown.
Pour in the red wine, stirring to deglaze the pan, scraping any brown bits from the bottom. Allow the wine to cook down for 2 minutes.
Add the crushed tomatoes, vegetable broth, oregano, thyme, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
Return the tofu to the skillet, ensuring it is well submerged in the sauce. Reduce the heat to low and let simmer for 20 minutes to meld all the flavors, stirring occasionally.
Taste the sauce and adjust seasoning if needed.
Garnish with fresh parsley before serving.
Serve the tofu cacciatore over cooked pasta, rice, or with crusty bread for a complete meal.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 58.0 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3091 mg | 238% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5983 mg | 127% | |
*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.
