Tofu and Herbs Cacciatore

Tofu and Herbs Cacciatore Recipe - Vegan Italian Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegan diet

Introduction

Tofu and Herbs Cacciatore is a delicious and flavorful vegan twist on the classic Italian dish. This recipe combines seitan, a plant-based protein, with a rich tomato sauce and a variety of herbs and spices for a satisfying and hearty meal.

History

Cacciatore, which means "hunter" in Italian, traditionally refers to a dish made with braised chicken or rabbit, simmered in a tomato-based sauce with onions, garlic, and herbs. This vegan version replaces the meat with seitan, a popular meat substitute made from wheat gluten.

Ingredients

1 lb (454 g) firm tofu OR use 2, 1 lb packages of "chicken-style" seitan, drained
1 tsp olive oil
1 onion, diced
3 cloves garlic, minced
3 tbls tomato paste
0.75 cup vegetable broth
1 cup canned tomatoes
0.5 cup sliced mushrooms
0.5 cup dry white wine
1 tsp dried parsley
1 bay leaf
0.5 tsp salt
0.5 tsp ground allspice
0.25 tsp dried rosemary
0.25 tsp dried basil
0.25 tsp black pepper

How to prepare

Drain the tofu and pat it dry. Cut it into 0.5 inch squares.
Heat oil in a large skillet over medium heat. Sauté the onion and garlic for 2 minutes. Add tomato paste, broth, tomatoes, mushrooms, wine, herbs, salt, and spices. Stir until everything is well blended. Bring the sauce to a boil, then reduce the heat and simmer, covered, for 20 minutes. Stir often.
Add the tofu and simmer until the tofu is heated through.

Variations

Substitute seitan with tofu or tempeh for a different texture.
Add olives or capers for a briny flavor.
Use fresh herbs instead of dried for a brighter taste.

Cooking Tips & Tricks

Make sure to drain and pat dry the tofu before cutting it into squares to prevent excess moisture in the dish.

- Sautéing the onions and garlic before adding the other ingredients helps to develop the flavors in the sauce.

- Stir the sauce often while simmering to prevent it from sticking to the pan.

Serving Suggestions

Serve the Tofu and Herbs Cacciatore over cooked pasta or rice, or with crusty bread for dipping in the sauce. Garnish with fresh parsley or basil for a pop of color.

Cooking Techniques

Sautéing the onions and garlic before adding the other ingredients helps to develop the flavors in the sauce.

- Simmering the sauce covered allows the flavors to meld together and the tofu to absorb the sauce.

Ingredient Substitutions

Use canned chickpeas or white beans instead of seitan for a different protein source.

- Substitute red wine for the white wine for a richer flavor.

Make Ahead Tips

The Tofu and Herbs Cacciatore can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the Tofu and Herbs Cacciatore in a shallow bowl or on a plate, garnished with fresh herbs. Add a side salad or steamed vegetables for a complete meal.

Pairing Recommendations

Pair the Tofu and Herbs Cacciatore with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc. A side of garlic bread or roasted vegetables complements the dish well.

Storage and Reheating Instructions

Store any leftovers of the Tofu and Herbs Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 100mg per serving

Alergens

Contains wheat (seitan)

Summary

This Tofu and Herbs Cacciatore recipe is a good source of protein and iron, while also providing essential vitamins and minerals. It is a nutritious and satisfying meal for vegans and vegetarians.

Summary

Tofu and Herbs Cacciatore is a flavorful and satisfying vegan dish that is perfect for a weeknight dinner or a special occasion. With a rich tomato sauce, tender seitan, and a variety of herbs and spices, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a sunny afternoon in the summer of 1965 when I stumbled upon the recipe for Tofu and Herbs Cacciatore. I had just finished browsing through the latest issue of my favorite cooking magazine when I saw the enticing photo of the dish. The vibrant colors of the peppers, mushrooms, and tofu, all simmering in a rich tomato sauce, immediately caught my eye.

I knew I had to try making it myself. I quickly jotted down the ingredients and instructions, feeling a sense of excitement and anticipation building within me. As soon as I got home, I headed straight to the kitchen, eager to start cooking.

The recipe called for firm tofu, which I had never used before. I was a bit apprehensive at first, unsure of how to handle this unfamiliar ingredient. But I forged ahead, following the recipe's instructions to press the tofu to remove excess moisture and then cut it into cubes.

Next, I sautéed some onions and garlic in a large skillet, filling the kitchen with the savory aroma. I added the tofu cubes and let them brown slightly, absorbing the flavors of the onions and garlic. Then came the tomatoes, bell peppers, and mushrooms, all chopped and ready to be added to the skillet.

I seasoned the dish with a blend of herbs and spices - oregano, basil, thyme, and a pinch of red pepper flakes for a hint of heat. The tomato sauce simmered gently, thickening and melding with the other ingredients to create a rich, flavorful base for the tofu and vegetables.

As the dish cooked, I couldn't help but marvel at how the simple ingredients came together to form something truly delicious. The tofu absorbed the flavors of the sauce, becoming tender and flavorful. The vegetables added a burst of color and texture, complementing the tofu perfectly.

When the dish was finally ready, I eagerly served myself a heaping portion, eager to taste the fruits of my labor. The first bite was a revelation - the tofu was tender and flavorful, the vegetables vibrant and juicy, and the sauce rich and aromatic. It was a dish unlike anything I had ever tasted before, and I knew I had stumbled upon something truly special.

I shared the recipe with my friends and family, who all raved about the Tofu and Herbs Cacciatore. It became a staple in my cooking repertoire, a dish I would make time and time again for special occasions and everyday meals alike. Over the years, I added my own twists and variations to the recipe, adapting it to suit my tastes and preferences.

As I look back on that sunny afternoon in 1965, I am filled with gratitude for the serendipitous discovery of the Tofu and Herbs Cacciatore recipe. It has brought me joy, satisfaction, and countless delicious meals over the years, a testament to the power of good food and the joy of cooking. And I am grateful for the memories of that first taste, which will forever hold a special place in my heart.