TOFU CACCIATORE

This vegan cacciatore with tofu is super easy and quick to make and is just as flavorful as the original Italian dish. Serve it over pasta, rice or polenta for a delicious and healthy meal.

We’ve been eating this vegan tofu cacciatore almost every week for the last couple of months. It’s so simple and tastes amazing!  It’s just a great meal that you can prepare on the weekend and enjoy throughout the week.
The original dish “pollo cacciatore” is actually made with chicken. I am sure you knew that! I have to admit, I’ve never tried the traditional Italian favorite in my non-vegan years. Maybe you have?

Even though I am not entirely sure how cacciatore is supposed to taste like – I am pretty sure I did a decent job here. I love my tofu cacciatore, and so does my boyfriend. And I really hope you will, too, once you try this recipe.

Ingredients

• 1 large onion
• 3 garlic cloves
• 14 oz tofu (400 g)
• 1 red pepper
• 1 green or yellow pepper
• 3 tbsp tomato paste
• 1 can tomatoes
• 1 tbsp balsamic vinegar (optional)
• 1 tsp thyme, dried
• 1/2 tsp oregano, dried
• 1/2 tsp salt
• 1/8 tsp pepper

Instructions

1. Half the onion and cut into not too thin slices. Mince the garlic. Cut the tofu in cubes and slice the paprika to thin strips.
2. Heat a large non-stick pan and cook the tofu on medium heat for a couple of minutes until nicely browned from all sides. Remove the tofu from the pan and put aside.
3. In the same pan, sauté the onion and garlic in a bit of water for 2-3 min. Add the pepper strips and a pinch of salt and cook for 5 min. Add more water (by the tbsp), if the veggies start to stick.
4. Stir in the tomato paste, canned tomatoes and balsamic vinegar and cook for 2 min.
5. Add the herbs, salt and pepper and stir in the tofu cubes. Cook for another 2 min and serve on pasta, rice, quinoa or polenta.

Full recipe: TOFU CACCIATORE

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