Tofu Cacciatore

Tofu Cacciatore Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Tofu Cacciatore is a delicious and hearty Italian-inspired dish that is perfect for vegetarians and meat-lovers alike. This recipe combines the flavors of tomatoes, bell peppers, onions, and herbs with crispy tofu slices for a satisfying and nutritious 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 vegetables and herbs. This vegetarian version substitutes tofu for the meat, creating a flavorful and protein-packed alternative.

Ingredients

1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
3 large cloves of garlic, minced
2 tsp dried basil
2 tsp dried oregano
3 (14.5 oz (411 g)) cans of low-sodium diced tomatoes, drained
2 tbsp tomato paste
0.25 cup all-purpose flour
2 lb (907 g) of firm low-fat tofu, cut into 0.5 inch-thick slices

How to prepare

On a baking sheet, arrange tofu slices in a single layer. Cover with parchment paper or plastic wrap and place a second baking sheet on top. Place weights (such as heavy cans or pans) on top of the baking sheet. Let it stand for 15 minutes to drain. (For a meatier texture, cover tofu slices with plastic wrap and freeze on the baking sheet until ready to use.)
Preheat the oven to 350°F (177°C). Coat a large skillet with cooking spray and place it over medium-low heat. Add onion and bell peppers and cook, stirring often, until softened, for 5 to 8 minutes. Add garlic, basil, and oregano and stir for 15 seconds. Add tomatoes and tomato paste. Mix well, increase the heat to high, and bring it to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes.
Meanwhile, in a shallow dish, mix flour with a pinch of salt and freshly ground pepper. Coat a large nonstick skillet or griddle with cooking spray and place it over medium-low heat.
Dredge tofu slices in the seasoned flour, turning to coat both sides. Add the slices to the skillet in batches and cook until lightly browned, about 3 minutes per side, lowering the heat if necessary. As the tofu slices are browned, transfer them to a 3 qt (2.84 liter) baking dish in a single layer. Recoat the pan between batches. Pour the tomato-pepper sauce over the tofu and cover the dish with parchment paper or foil.
Bake until the cacciatore is heated through, for 45 minutes to 1.5 hours. (The longer it bakes, the more flavor the tofu will absorb.) Serve hot.

Variations

Add mushrooms or olives to the sauce for extra depth of flavor.
Use different herbs such as thyme or rosemary for a unique twist on the classic recipe.

Cooking Tips & Tricks

Pressing the tofu before cooking helps to remove excess moisture and allows it to absorb more flavor.

- Freezing the tofu before cooking can give it a meatier texture.

- Browning the tofu slices before baking adds a crispy texture and enhances the overall flavor of the dish.

Serving Suggestions

Serve Tofu Cacciatore over cooked pasta or rice for a complete meal. Garnish with fresh herbs such as parsley or basil for added flavor.

Cooking Techniques

Pressing the tofu before cooking

- Browning the tofu slices before baking

Ingredient Substitutions

Use chicken or seitan in place of tofu for a meat-based version of this dish.

- Substitute fresh tomatoes for canned diced tomatoes for a fresher flavor.

Make Ahead Tips

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

Presentation Ideas

Serve Tofu Cacciatore in a shallow bowl with a sprinkle of fresh herbs on top for a beautiful presentation. Pair with a side salad or crusty bread for a complete meal.

Pairing Recommendations

Pair Tofu Cacciatore with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc for a perfect match.

Storage and Reheating Instructions

Store leftover Tofu Cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin A: 20% of daily value per serving

Vitamin C: 120% of daily value per serving

Calcium: 15% of daily value per serving

Iron: 25% of daily value per serving

Alergens

Contains soy

Summary

Tofu Cacciatore is a nutritious dish that is high in protein, vitamins, and minerals. It is a great option for those looking for a meatless meal that is still satisfying and flavorful.

Summary

Tofu Cacciatore is a delicious and nutritious dish that is perfect for vegetarians and meat-lovers alike. With a flavorful tomato-pepper sauce and crispy tofu slices, this recipe is sure to become a new favorite in your meal rotation.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a sunny afternoon in the bustling streets of Rome, where I found myself wandering aimlessly through the local market. The vibrant colors of fresh produce and the savory smells wafting through the air captivated my senses, making me feel alive and inspired.

As I strolled past the various stalls, my eyes fell upon a humble little stand tucked away in a corner. There, an elderly Italian woman was selling an array of homemade sauces and spice blends. Intrigued, I approached her and struck up a conversation. She greeted me with a warm smile and began telling me about her passion for cooking and the secret family recipes passed down through generations.

I couldn't resist the temptation to learn more, so I asked her if she had any vegetarian recipes to share. Her eyes sparkled with excitement as she reached for a tattered old recipe book hidden beneath the counter. With a sense of reverence, she carefully flipped through the pages until she landed on a recipe for Tofu Cacciatore.

"This is a traditional dish from my hometown in Tuscany," she explained. "It's a hearty and flavorful stew made with tofu, tomatoes, bell peppers, and a medley of Italian herbs and spices. It's perfect for those looking for a meatless alternative that still packs a punch in terms of taste and texture."

I was instantly intrigued and asked if she would be willing to share the recipe with me. Without hesitation, she agreed and began to recite the ingredients and cooking instructions in a melodic Italian accent. I listened intently, taking mental notes and committing every detail to memory.

After she finished, I thanked her profusely and vowed to recreate the dish in my own kitchen. As I walked away, clutching the precious recipe in my hands, I felt a renewed sense of purpose and excitement. Little did I know that this chance encounter would lead me on a culinary journey that would forever change the way I approached cooking.

Back at home, I gathered all the ingredients and set to work preparing the Tofu Cacciatore. The tantalizing aroma of garlic and herbs filled the air as I sautéed the tofu and vegetables in a rich tomato sauce. I followed the recipe meticulously, adding a pinch of this and a dash of that, just as the Italian woman had instructed.

Hours later, as I sat down to enjoy my first bite of Tofu Cacciatore, I was transported back to the bustling streets of Rome. The flavors danced on my taste buds, eliciting a sense of nostalgia and joy that I had never experienced before. It was as if each ingredient had a story to tell, a history that dated back centuries.

From that day on, Tofu Cacciatore became a staple in my recipe repertoire. I shared it with friends and family, who marveled at its complexity and depth of flavor. Each time I made it, I felt a connection to the Italian woman who had generously shared her family recipe with me, a bond that transcended time and distance.

As I look back on that fateful day in Rome, I am filled with gratitude for the serendipitous encounter that led me to discover the magic of Tofu Cacciatore. It serves as a reminder that sometimes, the most meaningful recipes are not found in cookbooks but in the hearts and kitchens of those who hold the keys to culinary traditions long forgotten. And for that, I will always be grateful. Grazie mille, dear Italian woman, for sharing your recipe with me. It has truly enriched my life in ways I never could have imagined. Buon appetito!