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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