Ingredients Jump to Instructions ↓

  1. 1 pound firm tofu

  2. 1 tsp olive oil

  3. 1 large onion, diced

  4. 3 cloves garlic, minced

  5. 3 tbsp tomato paste

  6. 3/4 cup vegetable broth

  7. 1 cup canned tomatoes, chopped, or 2 fresh tomatoes, chopped

  8. 1/2 cup sliced fresh mushrooms

  9. 1/2 cup dry white wine

  10. 1 tsp dried parsley

  11. 1 bay leaf

  12. 1/2 tsp salt

  13. 1/2 tsp ground allspice

  14. 1/4 tsp dried rosemary

  15. 1/4 tsp dried basil

  16. 1/4 tsp black pepper

Instructions Jump to Ingredients ↑

  1. Drain the tofu and pat dry with a towel. Cut into 1/2 inch squares.

  2. Heat the oil in a large skillet over medium heat. Sautee the onion and garlic for two minutes. Add the tomato paste, broth, tomatoes, mushrooms, wine, herbs salt and spices and stir thoroughly blended.

  3. Bring the sauce to a boil, reduce the heat, and simmer, covered, for 20 minutes, stirring often.

  4. Add the tofu squares and continue to simmer until the tofu is heated through.

  5. Serve the cacciatore with pasta.

  6. Reprinted with permission from The Compassionate Cook Cookbook .

  7. More Vegetarian and Vegan Italian Recipes:

  8. Vegan Tofu Manicotti Angel Hair Pasta Primavera Low Fat Vegan Eggplant Lasagna Recipe Minestrone Soup Linguine with Walnut Sauce Easy Garlic Pasta Recipe Vegan Tofu Lasagna Recipe Vegan Pesto Recipe Tomato Marinara Curry Recipe Pumpkin and Sage Pasta Sauce Fennel and Mint Salad Creamy Artichoke Pasta Italian Three Bean Salad More vegetarian Italian recipes More vegetarian recipes


Send feedback