Tuesday, February 10, 2009

Tofu Cacciatore

I love making tofu dishes when Jon isn't home. Tonight I planned on making tofu cacciatore, but then Jon got on an earlier flight home...what to do? I still made it, and just made him some shrimp on the side!

A few months ago I made
Chicken Cacciatore. Tonight's recipe is an adaptation of that recipe, minus the chicken, plus the tofu.


  • 1 package tofu, pressed and cut into cubes
  • Spices (I probably used an even amount of each): black pepper, garlic powder, onion powder, oregano, thyme, garlic powder, paprika
  • 1 tbsp olive oil
  • 1/2 c each chopped red and green pepper; I had a tiny bit of yellow pepper left too so I added it
  • 1/2 onion, chopped
  • 14 oz can tomatoes with juice, chopped (I used a can of crushed tomatoes with basil)
  • 3 cloves garlic, minced
  • 1/4 c dry white wine
  • 1/2 c chicken broth
  • Bay leaf


  • Once tofu has been pressed and cubed, sprinkle all sides with the spices. Heat olive oil in a medium non-stick pan. Add tofu and cook on all sides until brown and crispy, about 10 minutes. Set aside.
  • Heat olive oil in a separate large saute pan
  • Add onions, garlic, and peppers; saute 3 minutes
  • Add white wine, simmer until reduced by half
  • Add tomatoes, juice, and broth; bring to a boil
  • Add bay leaf, a touch of oregano, and a touch of dried thyme. Cover most of the way and let simmer for 30 minutes. Optional: add cooked tofu to the pan for the last 10 minutes. I would have done this if Jon wasn't home and the sauce was all for me...
  • Remove bay leave and serve tofu and sauce over pasta. Garnish with Parmesan cheese.

Here is how the tofu should look once browned:

I cooked up some shrimp for Jon since he doesn't each tofu. I sauteed garlic in olive oil and then added shrimp that had been tossed in paprika. I wanted to add oregano and thyme, but they aren't his favorite flavors.

The sauce has a different flavor than when cooked with chicken, but was still really good. This was a great way to prepare tofu.

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  1. Mmmm - I need to pick up some tofu and give this a try!

  2. You are a tofu goddess! I love these recipes and I'm always looking for new uses for tofu. Say yes to the tofu!

  3. oooh, just thought this would be good over spaghetti squash instead of pasta - for a truly low-carb and high fiber meal. Gotta try this one asap! Check out my old spaghetti squash recipe from January 2008!

  4. Denine - that's a good idea! I have never eaten spaghetti squash but should really try it.