Tofu Carrot Cacciatore
Savor the flavors of rustic Italian-inspired comfort food with this vibrant Tofu Carrot Cacciatore! This vegan twist on a classic dish features golden cubes of firm tofu, tender carrot slices, and a medley of vegetables simmered in a luscious tomato-based sauce infused with aromatic Italian seasoning and a splash of dry white wine. Perfect for weeknight dinners or meal prep, this recipe comes together in under an hour and delivers bold, hearty flavors without the use of meat or dairy. Serve it over pasta, fluffy rice, or alongside crusty bread for a wholesome, plant-based meal that’s as nourishing as it is satisfying. Garnished with a sprinkle of fresh parsley, this dish is a feast for both the eyes and the tastebuds! Keywords: tofu carrot cacciatore, vegan Italian recipe, plant-based dinner, tofu recipes, healthy comfort food.
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Recipe Information
Ingredients
- 1 block (14 oz) firm tofu
- 3 medium carrots
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 medium red bell pepper
- 28 ounces crushed tomatoes
- 1 cup vegetable broth
- 1 cup dry white wine
- 2 teaspoons Italian seasoning
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes and set aside.
Peel and slice the carrots thinly. Finely chop the onion and garlic. Dice the red bell pepper into small pieces.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, garlic, and carrots for 5 minutes or until softened.
Add the red bell pepper and cook for an additional 3 minutes.
Stir in the crushed tomatoes, vegetable broth, white wine, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a simmer.
Return the tofu to the skillet and stir to combine. Cover and let the mixture simmer on low heat for 30 minutes, stirring occasionally, until the carrots are tender and the sauce has thickened.
Taste and adjust seasonings, if needed. Garnish with freshly chopped parsley before serving.
Serve over cooked pasta, rice, or with crusty bread on the side. Enjoy!
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 54.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 955 mg | 73% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4055 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.
