Tofu Cacciatore

Transform your weeknight dinner routine with this savory and hearty Tofu Cacciatore, a plant-based twist on the classic Italian comfort food. Featuring golden-browned cubes of extra-firm tofu simmered in a rich tomato sauce infused with the bold flavors of garlic, dry red wine, and a trio of fragrant Italian herbs, this recipe is both satisfying and nutritious. Tender mushrooms, sweet bell peppers, carrots, and onions add depth and texture to every bite, while a hint of red pepper flakes delivers subtle heat. Ideal for serving over pasta, rice, or alongside crusty bread, this dish comes together in just an hour and is perfect for both vegans and omnivores alike. Packed with protein, flavor, and wholesome ingredients, Tofu Cacciatore is destined to become a new family favorite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 14 ounces extra firm tofu
• 3 tablespoons olive oil
• 1 large onion
• 1 bell pepper
• 1 carrot
• 3 garlic cloves
• 8 ounces mushrooms
• 28 ounces canned crushed tomatoes
• 1 cup vegetable broth
• 0.5 cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in paper towels and place a heavy object on top for at least 15 minutes.

Step 2

While the tofu is pressing, prepare the vegetables. Dice the onion, slice the bell pepper and carrot, mince the garlic, and thinly slice the mushrooms.

Step 3

Cut the pressed tofu into 1-inch cubes.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil. Add the onion, bell pepper, and carrot. Sauté until the vegetables start to soften, about 5 minutes.

Step 6

Add the garlic and mushrooms to the skillet and cook for an additional 3 minutes until the mushrooms have released their liquid and are starting to brown.

Step 7

Pour in the red wine, stirring to deglaze the pan, scraping any brown bits from the bottom. Allow the wine to cook down for 2 minutes.

Step 8

Add the crushed tomatoes, vegetable broth, oregano, thyme, basil, red pepper flakes, salt, and black pepper. Stir well to combine.

Step 9

Return the tofu to the skillet, ensuring it is well submerged in the sauce. Reduce the heat to low and let simmer for 20 minutes to meld all the flavors, stirring occasionally.

Step 10

Taste the sauce and adjust seasoning if needed.

Step 11

Garnish with fresh parsley before serving.

Step 12

Serve the tofu cacciatore over cooked pasta, rice, or with crusty bread for a complete meal.

Nutrition Facts

Serving size	2198.6 grams (2198.6g)

Amount per serving	% Daily Value*
Calories	1635

Total Fat 90.50g	116%
Saturated Fat 13.50g	68%
Polyunsaturated Fat 8.60g
Cholesterol 0mg	0%
Sodium 4358mg	189%
Total Carbohydrate 116.70g	42%
Dietary Fiber 36.70g	131%
Total Sugars 58.00g
Protein 89.30g	179%

Vitamin D 0IU	0%
Calcium 3091mg	238%
Iron 23mg	125%
Potassium 5983mg	127%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 21.8%

Carbs: 28.5%