Tofu Cacciatore
Source of Recipe
From Miavita
Recipe Introduction
Tofu provides the tasty foundation for a low-fat entr�e. Peppers, tomatoes and garlic provide a rich mix of cancer-fighting antioxidants
List of Ingredients
2 pounds (960 g) firm low-fat tofu, cut into 1/2 inch-thick (1.25-cm-thick) slices
- - Cooking spray
1 - medium onion, sliced
1 - red bell pepper, cored and sliced
1 - green bell pepper, cored and sliced
1 tablespoon finely chopped fresh garlic
2 teaspoons dried basil
2 teaspoons dried oregano
3 5-ounce (435-g) cans low-sodium chopped tomatoes, drained
2 tablespoons tomato paste
1/4 cup (1 oz/30 g) all-purpose flour
- - Sea salt
- - Freshly ground black pepper
Recipe
1 To squeeze excess moisture from tofu, place tofu slices on a baking sheet. Cover with parchment paper or plastic wrap and set a second baking sheet on top. Place weights (heavy cans or pans) on top of the baking sheet. Set aside for 15 minutes. (Or, if you want a meatier texture, spread tofu slices on a baking sheet, cover with plastic wrap and freeze until ready to use.)
2 Preheat oven to 350 degrees F (175 degrees C).
3 Spray a saut� pan once with cooking spray and place pan over low heat. Add onions and peppers and cook, stirring frequently, for 5 minutes.
4 Add garlic, basil and oregano and cook, stirring, for 15 seconds. Stir in tomatoes and tomato paste. Cover and simmer for 15 minutes.
5 While sauce is simmering, brown tofu: Combine flour, salt and pepper in a shallow dish. Spray a large saut� pan or griddle once with cooking spray and place pan over low heat.
6 Dredge tofu slices in seasoned flour and lightly brown on both sides. As the pieces are browned, transfer to a baking dish.
7 Cover tofu with tomato-pepper sauce. Cover baking dish with parchment paper and aluminum foil.
8 Bake for 45 to 90 minutes -- the longer the cacciatore bakes, the more flavor the tofu will absorb
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