Vegan Tofu Cacciatore
Savor the comforting flavors of Italy with this hearty Vegan Tofu Cacciatore, a plant-based twist on the classic dish. Packed with protein-rich firm tofu, vibrant bell peppers, earthy cremini mushrooms, and a medley of Mediterranean staples like kalamata olives and capers, this recipe bursts with savory goodness. Simmered in a robust tomato sauce infused with garlic, oregano, and thyme, the tofu absorbs all the rich, tangy flavors for a satisfying, wholesome meal. Perfectly balanced with a touch of heat from optional chili flakes, this dish comes together in just 45 minutes, making it ideal for weeknight dinners or meal prep. Serve it over pasta, rice, or alongside crusty bread to soak up every last drop of the delicious sauce. This vegan cacciatore is the ultimate crowd-pleaser, delivering bold flavors and wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 400 g firm tofu
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 4 cloves garlic, minced
- 1 large carrot, thinly sliced
- 200 g cremini mushrooms, sliced
- 400 g diced tomatoes (canned)
- 2 tbsp tomato paste
- 250 ml vegetable broth
- 1 tbsp capers
- 50 g kalamata olives, pitted and halved
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp red chili flakes (optional)
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- optional cooked pasta, rice, or crusty bread (for serving)
Instructions
Drain the tofu and press it to remove excess water. Cut it into bite-sized cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and pan-fry them until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté until soft and translucent, about 3 minutes.
Add the garlic, red and green peppers, carrot, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the tomato paste, diced tomatoes, vegetable broth, dried oregano, dried thyme, chili flakes (if using), salt, and black pepper. Mix well and bring the mixture to a simmer.
Return the tofu to the skillet and stir to coat it in the sauce. Lower the heat, cover, and simmer for 15 minutes to allow the flavors to meld.
Stir in the capers and kalamata olives. Cook for an additional 2 minutes.
Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley, over cooked pasta, rice, or with crusty bread.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 48.7 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 926 mg | 71% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4013 mg | 85% | |
*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.
