Best 2 Tofu Cacciatore Recipes
**Tofu Cacciatore: A Plant-Based Twist on a Classic Italian Dish**
Tofu cacciatore is a delicious and hearty vegan dish that is perfect for a weeknight meal. This recipe features succulent tofu that is braised in a rich and flavorful tomato sauce, along with bell peppers, onions, and mushrooms. The result is a satisfying and protein-packed dish that is sure to please even the most discerning palate.
In addition to the tofu cacciatore recipe, this article also includes a collection of other delicious tofu recipes. From crispy tofu nuggets to tofu stir-fries, there's something for everyone. Whether you're a tofu aficionado or just looking for a healthy and flavorful meal, this article has you covered.
**Recipes included in this article:**
* Tofu Cacciatore
* Crispy Tofu Nuggets
* Tofu Stir-Fry with Vegetables
* Tofu Scramble
* Tofu Pad Thai
* Tofu Tikka Masala
* Tofu Tacos
* Tofu and Vegetable Curry
* Tofu Buddha Bowl
* Tofu and Spinach Lasagna
These recipes are all easy to follow and can be tailored to your own taste preferences. So whether you're a seasoned vegan or just starting out, be sure to give these tofu recipes a try. You won't be disappointed!
TOFU CACCIATORE
This is a super-healthy, vegetarian version of an Italian favorite. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the wonderful flavor of the sauce. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Also, don't limit yourself to just tofu here. I made this for both vegetarians and meat eaters. Make the sauce as written, and then substitute half the amount of tofu with 4 boneless chicken breasts. Then I bake for about an hour, in separate dishes, of course.
Provided by Kozmic Blues
Categories Soy/Tofu
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
- Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
- Halfway through, you may dump the plate of water and flip the tofu block.
- For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
- For the cacciatore: Preheat oven to 350 degrees.
- Coat a large, non-stick skillet with cooking spray, and heat over medium low.
- Add onion and bell peppers and cook until softened, about 5-8 minutes.
- Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
- Next, add the diced tomatoes, and tomato paste.
- Mix well and bring sauce mixture to a boil.
- Reduce heat to low, and simmer the sauce covered for about 15 minutes.
- While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
- Mix flour with a good pinch of salt and pepper.
- Spray a nonstick skillet with cooking spray, and place over medium low heat.
- Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
- Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
- Watch that the pan doesn’t get too hot, and lower the heat if necessary.
- This step needs to be done in two batches.
- Be sure to re-coat the pan with spray for the second batch.
- As the tofu slices are finished browning, place them in a baking dish in a single layer.
- Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
- Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
- Serve hot.
Nutrition Facts : Calories 152.5, Fat 5.2, SaturatedFat 1.1, Sodium 381.4, Carbohydrate 19, Fiber 4.4, Sugar 8.5, Protein 11.6
TOFU CACCIATORE
Steps:
- Heat the olive oil in a large saute pan. Add the onion and saute for 4 minutes Add the bell pepper, mushrooms, tofu, garlic, oregano, parsley, herbal seasoning, black pepper, and red pepper flakes and saute for an additional 4 minutes Stir in the tomatoes, tomato paste, red wine, water, and capers. Cook over medium heat until thick and bubbly, about 5 minutes. Serve over hot cooked pasta, or whole grains such as rice, quinoa, or barley. Could leave out tofu and use more portabello mushrooms.
Tips:
- Use extra firm tofu: This type of tofu holds its shape better when cooked, so it's less likely to crumble or break apart. You can also press the tofu before cooking to remove excess moisture, which will help it to crisp up.
- Marinate the tofu: Marinating the tofu in a flavorful mixture before cooking will help to infuse it with flavor. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade with ingredients like soy sauce, ginger, and rice vinegar.
- Cook the tofu over medium heat: Cooking the tofu over medium heat will help to prevent it from burning or sticking to the pan. You can cook the tofu in a skillet, a baking dish, or on a grill.
- Serve the tofu with your favorite sauce or topping: You can serve the tofu with a variety of sauces or toppings, such as a simple tomato sauce, a creamy mushroom sauce, or a tangy lemon-herb sauce. You can also top the tofu with grated cheese, chopped nuts, or crumbled bacon.
Conclusion:
Tofu cacciatore is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to add more plant-based protein to your diet, and it's also a good source of fiber and other nutrients. With a little planning and preparation, you can easily make tofu cacciatore at home. So next time you're looking for a hearty and flavorful meal, give tofu cacciatore a try!
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