Tofu Cacciatore

With its rich, rustic sauce this is a simple Italian comfort dish at its best! Easy to make and appreciated by the whole family, the aromas of Cacciatore fill your entire home with comfort and warmth when cooking in the oven!

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Keyword: Cacciatore, stew, tofu

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: -6

Calories: 416kcal

Author: Sophie Viau

Ingredients

14 ounce extra firm tofu cut in cubes
4 tablespoon olive oil divided
1 package mushrooms sliced
1 bell peppers thinly sliced
1 onion peeled and thinly sliced
2 carrots sliced
2 potatoes cubed
1 teaspoon thyme
1 teaspoon oregano
2 garlic cloves minced
1 cup white wine or vegetable broth
1 can 28 ounce diced tomatoes
3 tablespoons tomato paste
¾ cup frozen peas
2 tablespoons parsley for garnish
½ cup green olives pitted

Instructions

Preheat the oven to 375 ° C.
Cut the tofu into cubes and season with salt and pepper.
Add 2 tablespoons of olive oil to an dutch oven over medium heat. When hot, add the tofu and let it brown.
Flip and brown - about 2 minutes per side. Remove the tofu and set aside.
In the same dutch oven, add the 2 tbsp. remaining olive oil and add the peppers, mushrooms and onion. Let the peppers and onion soften.
Stir in the minced garlic, tomatoes and tomato paste. Season with thyme and oregano.
Add white wine or vegetable broth to the carrots and potatoes.
Simmer the mixture for 5 minutes. Add the olives, then return the tofu to the ovenproof pot.
Cover and put in the oven for 20 minutes
Remove from the oven, add the peas, wait 5 minutes
Garnish with parsley. Serve immediately

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